July 22, 2015

Recipes for your Garden Haul: Glazed Lemon Zucchini Bread


And we're back!

It's time for another recipe using the delicious stuff you're growing in your garden. And since I have a whole lot of zucchini, I'm sharing yet another zucchini recipe. This time it's a light and refreshing Glazed Lemon Zucchini Bread.

I thought this one was a fun twist on the traditional zucchini bread recipe. In case, like me, you have a lot of zucchini and are looking to mix things up a bit. So here you go!

Glazed Lemon Zucchini Bread
2 c. cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 c. canola oil (I use a coconut oil/canola oil blend)
1 1/3 c. sugar
2 tbsp lemon juice
1/2 c. buttermilk
zest of 1 lemon
1 c. grated zucchini


for glaze:
1 c. powdered sugar
2 tbsp lemon juice
1 tbsp milk

Grease 9x5 loaf pan and preheat oven to 350 degrees. Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs, then add oil and sugar and mix until well blended. Add lemon juice, buttermilk and lemon zest and mix until combined. Fold in zucchini. Add dry mixture to wet mixture and mix until well combined. Pour batter into greased 9x5 loaf pan. Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean. Let cool a little then remove loaf from pan. While loaf is still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Notes: 1) An easy way to keep buttermilk on hand for recipes like this without always having to buy fresh is to buy powdered buttermilk. You can keep it in the fridge and then mix it with water for whatever amount you need for your recipe. 2) If you like a lot of glaze on your bread (like I do), you can spread some on the bottom of the loaf too. There are a couple of ways to do this: a) you can put a puddle of it on a plate and then set your loaf in that puddle before spooning the glaze on top of the loaf, or b) once you've glazed your loaf and the glaze has set up, you can use a knife to scoop the "run off" and spread it on the bottom of the loaf. 3) And one last thought. If you have more shredded zucchini than you need for a recipe, you can freeze it. Just load it into a freezer bag and save it for later...I'd recommend doing it in 1 or 2 cup servings so you'll only need to thaw what you'll use next time.

For more recipes that use what you're growing in your garden, check out my pinterest page: https://www.pinterest.com/amylorbach/recipes-for-my-garden/.

Until next time, happy baking!





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