Lately we have been getting a fair amount of zucchini in our CSA boxes. Therefore, I have been looking for new and different recipes to use them in. I have always heard about zucchini bread, but never tried it. (Who am I, seriously!?) In my blogroll, I had seen some recipes. So, I went searching away. I saw several that sounded delicious. So off I went into the kitchen!
I would have to say that this recipe probably takes the cake. Anything with glaze is bound to be good. Lemon glaze at that! It was like eating a piece of cake with my coffee in the morning. There is nothing wrong with that! The zucchini keeps the bread nice and moist while letting the lemon flavor really burst.
Lemon Zucchini Bread
- 3/4 cup granulated sugar
- 2 Tablespoons lemon zest (about 2 medium lemons)
- 1 large egg
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (packed and undrained)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
For the glaze
- 1/2 cup confectioners’ sugar
- 2 Tablespoons lemon juice
- 1/4 teaspoon vanilla extract
Preheat oven to 325°F. Spray an an 8×4 inch loaf pan with nonstick cooking spray.
In a large bowl, combine the sugar and lemon zest, mixing with your fingertips until fragrant. Whisk in the egg, vegetable oil and vanilla until combined. Stir in zucchini.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder and cinnamon.
Stir the flour mixture into the zucchini mixture until just combined. Pour the batter into the prepared pan. Bake for 50-55 minutes in the oven, or until a knife inserted in the center of the bread comes out clean. Let cool for about 10 minutes before turning out onto a wire rack to cool completely.
Once the bread is cooled, prepare the glaze. In a medium bowl, whisk together the confectioners’ sugar, lemon juice and vanilla. Drizzle the glaze over the bread. Serve.
Store wrapped in plastic wrap in the refrigerator for 4-5 days.