Sunday, August 3, 2014

Glazed Lemon Zucchini Bread

This lemon zucchini bread is very moist and delicious.  Since I had some fresh blueberries on hand, I added them to this recipe.  The recipe calls this a lemon zucchini bread, but you could certainly consider this a cake and serve it for dessert.

Cake Ingredients:
2 cups cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TBS lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini
1 cup fresh blueberries, dusted with flour (my addition)

Glaze ingredients:
1 cup powdered sugar
2 TBS fresh lemon juice
1 TBS milk
zest of 1 lemon (my addition)

Mix the flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Gently stir in blueberries, if using. 

Add dry mixture to the wet mixture and blend all together until well combined.  Pour batter into greased 9x5 loaf pan.  Bake at 350 for 40-45 minutes.

While still warm, make the glaze and spoon over the bread. Let the glaze set up before cutting and serving.  Enjoy!

**I doubled the recipe and made this in a bundt cake pan. I baked the cake for about 55-60 minutes.**



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