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The ingredients needed to make Zucchini Lemon Bread with Lemon Glaze:
- You need 3 cups flour
- Use 1 teaspoon salt
- Get 1 teaspoon baking soda
- Take 1 teaspoon baking powder
- Get 2 cups sugar
- Use Zest from 2 lemons
- Take 3 large eggs
- Take 1 cup olive oil
- Use 1 tablespoon fresh lemon juice
- Prepare 1 1/2 teaspoons vanilla extract
- You need 2 cups grated zucchini
- You need For the glaze:
- You need 2 cups powdered sugar
- Use 3 tablespoons fresh lemon juice
Steps to make Zucchini Lemon Bread with Lemon Glaze:
- Preheat oven to 325 degrees. Grease and flour 2 small loaf pans. Set aside
- In a large bowl whisk together flour, salt, baking powder, and baking soda and set aside.
- In a large bowl mix sugar and lemon zest making sure lemon zest is pressed into the sugar.
- Add in to lemon sugar mixture eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in dry ingredients. When all ingredients are mixed add zucchini and fold into the batter. Pour batter into loaf pans.
- Bake 60 minutes or until tester in the center comes out clean. Loosen bread by running a knife between the pan and bread. I’m Place on cooling rack.
- Make the lemon glaze. Combine powdered sugar and lemon juice, whisk until smooth. Drizzle glaze over the loaves.
You don't taste the zucchini it just adds an incredible moisture to the cake and adds some little green. I've gotta confess that I'm not the biggest fan of zucchini on its own. Double Chocolate Zucchini Muffins, Lemon Zucchini Cake, Zucchini Cookies, and Zucchini Bread Pancakes are all excellent ways to use up any excess zucchini this summer. Mix that up and drizzle that over the top for a beautiful. This Lemony Raspberry Zucchini Bread with a Lemony Glaze is a wonderful bread to make all summer long when you have fresh zucchini and ripe, flavor bursting.
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