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Friday, July 20, 2012

Lemon-Zucchini Loaf with Lemon Glaze



I found this recipe on Pintrest linked to a blog called NancyCreative. Nancy said she decided to make this late one evening then went to bed hoping the loaf would taste good in the morning. Not only am I super jealous that Nancy just thinks up great recipes like this, the recipe received nothing but rave reviews so I had to try it.

I also wanted to be able to use part of this zucchini from my garden which is bigger than my forearm.




Ingredients: 
Lemon Loaf
-2 cups unbleached all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-2 eggs
-1/2 cup canola oil
-2/3 cup sugar
-1/2 cup buttermilk
-Juice of 1 lemon (or 2 Tablespoons lemon juice)
-Zest of 1 lemon
-1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Lemon Glaze
1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

Those who read my blog regularly know that I don't typically use more expensive ingredients so I used vegetable oil and the milk I had in my refrigerator (which I'm sure did nothing but make my loaf more fattening). Comments on the original blog suggested adding some white vinegar to the milk in order to mimic the tartness of buttermilk, I didn't see that suggestion until after I had started baking.

I also didn't have lemon zest, so I added a little extra lemon juice.



Preheat the oven to 350.

In a large bowl (large enough to eventually hold all of the ingredients) mix the flour, baking powder and salt. Set aside.


Beat the eggs, oil and sugar together in a bowl.


Add milk, lemon juice and zest -- blend.
Add grated zucchini and blend.

Add the liquid ingredients to the dry ingredients which were set aside and mix.

Pour into a greased loaf pan.

Bake for 40-45 minutes or until a toothpick inserted in the center
Let cool for 10 minutes, then remove from the loaf pan and cool completely on a cooling rack.

While the loaf is cooling make the glaze.


Mix the powdered sugar and lemon juice together to make a thick glaze.
Spoon the glaze over the loaf.



Yet another perfect recipe to help utilize summer zucchini this lemon-loaf had the perfect balance of both lemony and sweet flavors and the zucchini helps to keep the loaf moist. This is a recipe that will be made again! 

2 comments:

  1. How was your zucchini? It was so big! Any time I've fixed one that big, it ends up being too fiborous.
    ~Rachael

    ReplyDelete
  2. It was fine when it was grated up, but I don't think it would've worked for fried zucchini because of how big it was.

    ReplyDelete

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