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Lemony Zucchini Bread

Ingredients

  • 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

Instructions

  1. Preheat your oven to 350 degrees. Grease and flour one or two loaf pans - depending upon how tall you want your bread to be.
  2. 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.