I’m not a huge fan of typical zucchini bread that is scented with fall spices. Don’t get me wrong, I’ll gobble it up if it’s nearby, I mean it does have sugar in it, but I’m the kind of gal that doesn’t (usually) enjoy soup or cinnamon/nutmeg/cloves/allspice-laced treats in hot weather. Maybe I had soup for lunch yesterday, and made a big pot of Suzie’s soup last week, and some mouth-watering gingersnaps that same day. But still, I (usually) prefer summery foods in the summer and fall-ish foods in the fall.
This zucchini bread? 100% summer! Nice and tart and sweet and you can’t even taste the zucchini, it just adds moisture and some pretty green flecks. If you peeled them first, I bet you picky eaters wouldn’t even guess there were any veggies in it. Not that the zucchini makes this health food by any means, but it is a very summery, tasty way to use up this proliferous summer squash. It’s so soft and tender, it’s pretty much like eating lemon loaf cake! Thank you, NancyCreative, for this wonderful recipe!
Lemon-Zucchini Loaf with Lemon Glaze
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2/3 cup granulated sugar
1/2 cup buttermilk
Zest of 1 lemon
Juice of 1 lemon (or 2 Tablespoons lemon juice)
1 ½ cups shredded zucchini
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside. In large bowl, blend flour, baking powder, and salt; set aside. In medium bowl, beat 2 eggs well, then add oil and sugar, blending well. Add the buttermilk, lemon zest & juice, and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over-mix. Pour batter into prepared loaf pan and bake for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. Once the loaf is cool, make the glaze…
1 cup powdered sugar
Juice of 1 lemon (or 2 tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.
Recipe source: very slightly tweaked from NancyCreative