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Monday, October 22, 2012

Lemon Zucchini Bread


Hopefully you froze some of that long green weed called ZUCCHINI that took over your garden...if not you should run to the store and grab yourself a few to make this scrumptious bread. I'm not even kidding!! This bread has made the "Top 10 list" in my house for quick breads. It was a hit and not matter how much I made, it was never enough. It packed full of lemony flavor, with a dense moist texture that literally just
melts in your mouth. Its one of those breads that you will just keep eating and eating until its gone, so share with your neighbors....spread the wealth and REMEMBER...you can always bring some to my house, I'm willing to take it off of your hands any ol' time!

Lemon Zucchini Bread

4 c. flour
4 t. baking powder
1 t. salt
4 eggs
1 c. oil
1 1/3 c. sugar
1 c. buttermilk
4 T. lemon juice
1 T. lemon zest
2 c. grated zucchini

Combine all dry ingredients,  set aside. IN a separate bowl beat eggs, oil and sugar until creamy. Add buttermilk, lemon juice and lemon zest. Stir until combined. Fold in zucchini and add dry ingredients. DON'T over mix, just stir until combined. Grease and flour 3-4 loaf pans (the large the pan the less loaves it will make). Divide the batter evenly between pans. Bake at 350 degrees for 40 minutes or until toothpick inserted in the middle comes out clean. Cool in pan 10 minutes, then remove and place on a paper towel or a cooling rack. After cooled, top with lemon glaze.

Glaze:
1 C. powdered sugar
2 T. lemon juice

Mix ingredient in a bowl until all lumps are removed. Pour over loves and spread with a spoon. Let glaze set up slightly, serve....or should I say DEVOUR!

Julie~

2 comments:

  1. That glaze dripping down the side of your zucchini bread made me drool!!! Beautiful.

    ReplyDelete
  2. Anything with lemon sounds good. Thanks.

    ReplyDelete