Dearest loved the Zucchini bread I made last week. You should have seen his expression when I told him I might make Lemon Zucchini Bread! His eyes widened, he said that would be awesome! So, this week, I did as I promised and let me tell you! You’ll love the lemony freshness of this Zucchini Bread.
Lemony Fresh Zucchini Bread
This is a very, very light, moist Zucchini Bread. The addition of lemon juice, zest and lemon icing give it a brightness that will make you want more!
Zucchini – the Very Versatile Vegetable
When shredded for the bread, zucchini adds wonderful moisture to the batter and beautiful color. This bread has a lighter taste than the traditional Zucchini bread. I love Zucchini every way it can be cooked. Dearest not so much. So, when I found out he loved Zucchini bread, especially his Aunt’s bread, I decided to make some. Lemon Zucchini bread may now be his favorite!
Variations on the Zucchini Bread
When I was searching for a recipe, I discovered so many variations to zucchini bread. Lemon Zuccchini bread sounded so marvelous! I love how lemons really go so well with just about any thing! My next try will be Blueberry Zucchini bread then a combo – Lemon, Blueberry Zucchini bread….Dearest wasn’t so confident about chocolate, but by the time I get through all the varieties, I’m sure he’ll willingly give it a try.
Lemony Zucchini Bread
- 2 cups cake flour
- 1 tsp salt
- 2 tsp. baking powder
- 2 large eggs
- 1/2 cup Canola oil
- 1 3/4 cups sugar
- Juice and zest from one whole large lemon
- 1/2 cup whole milk
- 2 cups grated zucchini
Icing2 to 2 1/2 cups confectioner's sugar
- Juice from 1 lemon - strained
- 1/2 tsp vanilla
Preheat your oven to 350 degrees. Grease and flour one or two loaf pans - depending upon how tall you want your bread to be.
In the bowl of an electric mixer combine sugar, oil, eggs, lemon juice, zest until creamy. In a separate bowl combine the dry ingredients: flour, salt and baking powder. Add the grated zucchini to the sugar-egg mixture then lightly fold in the flour mixture. Pour into prepared pans and bake for 40 minutes to an hour. The bread will be done when a cake tester comes out clean. While the bread is baking prepare your icing. In a small bowl combine the lemon juice, vanilla and confectioner's sugar. You'll want your icing to be somewhat thick, to spread along the sides. When the bread is done remove from the pan allow the bread to cool very slightly then spread the icing over the top and the sides. You can serve warm or wait until fully cooled.
I’m enjoying this light, lovely quick bread just as much as Dearest is. I’m looking forward to creating more variations to see which one is his favorite – for now, I think this is mine!