Glazed Lemon Zucchini Loaf

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It’s not that there was any need for yet another Zucchini Bread recipe.  Five very good variations and two more still to try out for the first time should be enough recipes sitting in my collection.

It’s just that the picture of this particular loaf did not fit the image of any zucchini bread I have ever made.

Darker in colour, denser and studded with chocolate, nuts or even a variety of different fruit are the zucchini breads I know and love.

This one has none of those qualities.  Very soft white in colour,  fine, cake like crumb, ever so delicate flecks of grated zucchini and the bright taste of lemon makes this zucchini bread distinctly different.

Just like the Honey Whole Wheat Banana Bread posted a few weeks ago this recipe also has three ingredients that have never gone into any of my zucchini breads before.

Cake flour, lemon and  buttermilk, quite the combination that produces a very different but equally delicious zucchini loaf.

Glazed Lemon Zucchini Loaf

2 cups cake and pastry flour

1/2 teaspoon salt

2 teaspoons baking powder

2 eggs

1/2 cup canola or corn oil

1 1/3 cup sugar

2 tablespoons lemon juice

1/2 cup buttermilk

zest of 1 lemon

1 cup grated zucchini (about 1 medium )

Glaze

1 cup confectioner’s sugar

2 tablespoons lemon juice

1 tablespoon milk

  1. Grate zucchini.
  2. Sift together flour, salt, and baking powder into a medium bowl, set aside
  3. Beat eggs, add oil and sugar until well blended then add lemon juice, buttermilk and lemon zest.
  4. Stir dry ingredients into wet ingredients then fold in zucchini.
  5. Pour batter into a greased 9×5 or 11×4 inch loaf pan and bake in a preheated 350 degree F. oven for 40 to 45 minutes or until golden and tester inserted into the middle of loaf comes out clean.
  6. Let rest in pan for 5 minutes then remove and  place on cooling rack to cool completely.
  7. While still slightly warm mix glaze ingredients and spoon over loaf.
  8. Allow glaze to set before cutting and serving.
f 2

Grate enough zucchini to measure 1 cup.

f 1

Sift together flour, salt and baking powder.

f 3

Beat together eggs, sugar and oil .

f 4

Beat in buttermilk, lemon juice and lemon zest.

f 5

Stir in dry ingredients.

f 6

Fold in grated zucchini.

f 7

Place batter in a greased 9×5 or 11×4 inch loaf pan.  Bake in preheated 350 degree oven for 40 to45 minutes or until tester inserted in center of loaf comes out clean.

f 8

For glaze, mix together confectioner’s sugar, lemon juice and milk.

f 10

Spoon glaze onto still slightly warm loaf.

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Allow glaze to set before slicing.

Notes, Tips and Suggestions

  • Quantity of glaze seems to be a little too much for this loaf, half the amount is perfect. (1/2 cup confectioner’s sugar, 1 tablespoon lemon juice, 1 1/2 teaspoons milk)
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