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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Zucchini Bread Recipe

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This recipe for Lemon Zucchini Bread is from The Bluhm Family Cookbook 2018 Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 and 1/2 cups all-purpose flour (or half white whole wheat flour)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup granulated sugar
Zest of 1 large lemon
2 large eggs
1/2 cup oil (vegetable or canola oil)
1 and 1/2 tsp fresh lemon juice
zest of one lemon
1 cup grated zucchini

Glaze:
1 cup powdered sugar
4 teaspoons fresh lemon juice
Directions:
Directions:
Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
In another bowl, combine sugar and lemon zest and stir well.
Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
Fold the zucchini into the batter and pour the batter into the prepared loaf pan.

Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.

Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.

While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.

Drizzle the glaze over the bread. Slice and serve.
Personal Notes:
Personal Notes:
We make a lot of breads (banana, pumpkin, etc.) and find that the zucchini makes them moist.

 

 

 

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