Originally published on August 23, 2014
I’ve made zucchini bread many times before. It usually comes out much like banana bread, dense and dark, and maybe a smidgen more nutritious than the banana variety. But when my mom sent me this lemon zucchini bread, I knew I had to try it out. Man, what a difference it is! This comes out of your oven moist and light, and oh so much lemon taste! It’s truly delicious and the glaze makes it much more of a dessert than the snack or breakfast food my regular zucchini bread is. And while the recipe at Lilluna.com gave me a good start, I will say (modestly) that mine is better. The cook time on the original just wasn’t right and they also don’t actually tell you how to make the glaze. Granted, it’s not rocket science, but it’s still a recipe. I also adapted the recipe to be made in a stand mixer because ya know, any chance to use my stand mixer. If you don’t have one yet, just mix wet and dry ingredients separately and then combine the two just before bake time.
Ingredients:
For the bread:
2 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
Juice of 2 lemons
1/2 cup buttermilk
Zest of 1 lemon
1 cup grated zucchini
For the glaze:
1 cup icing sugar
2 tablespoons lemon juice
1 tablespoon milk
Directions:
1.) Preheat oven to 350 degrees Fahrenheit and grease a 9″ x 5″ loaf pan.
2.) Place eggs into the bowl of a stand mixer with the paddle attachment attached and beat well. Add oil and sugar and continue beating until well blended. Then add lemon juice, buttermilk, and lemon zest and mix until all ingredients are fully incorporated. Add the zucchini and mix well.
3.) In a medium-sized bowl combine flour, salt and baking powder and mix very well. Add this mixture to the wet mixture in the bowl of the stand mixer and combine everything very well.
4.) Pour mixture into prepared loaf pan and place in the preheated oven. Bake for about 1 hour – 1 hour, 10 minutes, until a toothpick inserted into the centre comes out clean.
5.) While the loaf is baking combine icing sugar, lemon juice and milk. Stir together to completely incorporate everything together until a silky glaze forms. If the mixture is too tight, add one more teaspoon of milk.
6.) When loaf comes out of the oven, allow to cool in the loaf pan for about 10 – 15 minutes. Then, gently turn it out of the loaf pan onto a plate. Slowly drizzle the glaze over top, allowing it to run down the sides. Then allow the loaf to cool completely, and allow the glaze to set up completely before slicing and serving.
7.) Serve and enjoy!