About
Lilly likes the classics, but she also likes to add a little twist to them. And nothing adds a twist like lemon! Lilly's Lemon Zucchini Bread is basically doing a dance in celebration of the summer, with the mild sweetness of the zucchini and the sunny flavor of the lemon coming together to make a sensational seasonal dessert! It's tender, it's cheery, and it has a silky lemon glaze coating its top! We've got to thank Lilly for this one; Lilly's Lemon Zucchini Bread will change how you look at zucchini from now on!
Ingredients
- For the bread:
- 2 cups cake flour or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup canola oil or vegetable oil
- 1 1/3 cups sugar
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
- 1 lemon zested
- 1 cup zucchini, grated and drained
- For the glaze:
- 1 cup powdered sugar, sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease two 9x5-inch loaf pans with cooking spray.
Step 3 -In a medium bowl, whisk the flour, the baking powder, and the salt together.
Step 4 -In a large mixing bowl, beat the eggs with a hand mixer.
Step 5 -Add the oil and the sugar to the beaten eggs and mix until well-combined.
Step 6 -Add 2 tablespoons of the lemon juice, the buttermilk, and the lemon zest to the egg mixture and blend it all together.
Step 7 -Fold the zucchini into the wet ingredients mixture.
Step 8 -Add the dry ingredients to the wet ingredients mixture and mix until fully combined.
Step 9 -Pour the batter evenly into the prepared loaf pans.
Step 10 -Bake until a toothpick inserted into the center comes out with only a few moist crumbs clinging to it, about 50 minutes-1 hour.
Step 11 -Stir the powdered sugar, the milk, and the remaining lemon juice together in a small bowl.
Step 12 -Spoon the glaze over the bread while it is still warm.
Step 13 -Let the glaze set for at least 30 minutes.
Step 14 -Slice and serve.
