Lemon Zucchini Bread

At this time of year, most people are looking for new things to do with zucchini. I don't have a garden so I'm not overrun with zucchini, but I still love using it in savory and sweet dishes alike. You won't even know that there's a vegetable in this bread!

In large bowl, whisk together flour, sugar, baking powder,

and salt; add lemon zest then set aside.

In medium bowl or large measuring cup, lightly beat 2 eggs, then add oil, yogurt,

buttermilk, lemon juice

and blend everything well. Pour into the dry ingredients

and blend together. Add in zucchini

and stir lightly until it is evenly distributed.

Pour the batter into a greased loaf pan and bake for 45-55 minutes, or until toothpick inserted in center comes out clean.

Cool in pan 10 minutes, then remove to a wire rack and cool completely.

While loaf is cooling, can make the glaze by combining powdered sugar and lemon juice in a small bowl

and whisking until well blended. Spoon or pour the glaze over the bread

and let it rest for about an hour for the glaze to set.

Slice it up and serve!

I may plant zucchini just so I can make this every summer!

One year ago: Peach Ice Cream
Two years ago: Cherry Coconut Bars
Three years ago: Blueberry Banana Bread
Four years ago: Hot Fudge Sauce


Get more great ideas at Full Plate Thursday, Thursday's Treasures, Showcase Your Talent, Foodie Friday, Food on Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Friday Food Frenzy.


Lemon Zucchini Bread

Bread:
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/4 cup canola oil
1/4 cup plain or vanilla yogurt
2/3 cup sugar
1/2 cup buttermilk
2 Tbsp. lemon juice
Zest of 1 lemon
1 cup grated zucchini (about 1 medium)

Glaze:
1 cup powdered sugar
2 Tbsp. lemon juice

In large bowl, whisk together flour, sugar, baking powder, and salt; add lemon zest then set aside.

In medium bowl or large measuring cup, lightly beat 2 eggs, then add oil, yogurt, buttermilk, lemon juice and blend everything well. Pour into the dry ingredients and blend together. Fold in zucchini and stir until evenly distributed in mixture.

Pour batter into a greased 9×5″ loaf pan and bake at 350 degrees for 45-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, can make the glaze by combining powdered sugar and lemon juice in a small bowl and whisking until well blended.

Spoon glaze over cooled loaf. Let glaze set, then cut into slices serve. Makes 10-12 slices.

Recipe Source: Adapted from Nancy Creative