Lemon Zucchini Bread (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1/2 teaspoon baking powder.
03 -
1/2 teaspoon baking soda.
04 -
1/2 teaspoon salt.
05 -
2 large eggs.
06 -
1/2 cup vegetable oil.
07 -
3/4 cup granulated sugar.
08 -
1/2 cup buttermilk.
09 -
1 teaspoon vanilla extract.
10 -
1 cup grated zucchini.
11 -
Zest of 1 lemon.
12 -
Juice of 1 lemon.
13 -
1 cup powdered sugar.
14 -
2 tablespoons lemon juice.
15 -
Zest of 1 lemon.
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, beat the eggs, vegetable oil, and granulated sugar until well combined.
04 -
Add the buttermilk, vanilla extract, grated zucchini, lemon zest, and lemon juice to the egg mixture and mix well.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 -
Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
08 -
For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
09 -
Drizzle the glaze over the cooled bread and let it set before slicing.