Lemon Zucchini Bread with Lemon Glaze

Name: Lemon Zucchini Bread with Lemon Glaze
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: For the Loaf:; 1 cup grated yellow squash or zucchini; 1 cup whole wheat flour; 1 cup unbleached all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup brown sugar; 1/3 cup honey; 2 large eggs; 1/2 cup coconut oil; 1 teaspoon pure vanilla extract; 1/2 cup buttermilk; 2 tablespoons fresh lemon juice; 2 teaspoons grated lemon zest; For the lemon glaze:; 1 cups confectioners’ sugar; 3 tablespoons fresh lemon juice

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 servings
Calories
436 kcal
Course
Dessert

Lemon Zucchini Bread with Lemon Glaze

Nevaeh Sloan

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A tender and moist loaf cake made using whole wheat flour, honey, buttermilk, and fresh zucchini or yellow squash. It is topped with a refreshing lemon glaze.

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Ingredients

Servings

For the Loaf:
1 cup grated yellow squash or zucchini ,leave the skin on and use the small holes of the grater
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/3 cup honey
2 large eggs
1/2 cup coconut oil ,melted and at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
For the lemon glaze:
1 cups confectioners’ sugar ,sifted
3 tablespoons fresh lemon juice

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Instructions

Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
Using your hands, squeeze as much liquid out of the squash as you can. Set aside.
In a medium bowl, sift the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, add the sugar and eggs and beat until smooth, about 1 minute. Add the honey, oil, vanilla extract, buttermilk, lemon juice and lemon zest beat another minute until smooth. Using a rubber spatula, gently stir in the squash until the strands are separated and combined with the batter. Gradually add the flour mixture to the batter and gently fold it in, just until combined. Be careful not to stir too much.
Pour the batter into the prepared pan and bake 45-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove the pan from the oven and set it on a wire rack. Let the loaf cool in the pan for 5 minutes before removing from the pan and setting it on the wire rack to cool completely.
To make the lemon glaze, in a small bowl, stir together the confectioners’ sugar and lemon juice together. Add more sugar if the mixture is too liquidy. Add more lemon juice if it’s too stiff. Once the loaf has cooled, pour the lemon glaze over the top of the loaf and let it drip down the sides. Allow the glaze to harden for 15 minutes before serving.

Nutrition Information

Show Details

Serving 1slice Calories 436kcal (22%) Carbohydrates 71g (24%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 12g (60%) Cholesterol 42mg (14%) Sodium 253mg (11%) Potassium 259mg (7%) Fiber 2g (8%) Sugar 47g (94%) Vitamin A 110IU (2%) Vitamin C 6.7mg (7%) Calcium 83mg (8%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 436 kcal

% Daily Value*

Serving	1slice
Calories	436kcal	22%
Carbohydrates	71g	24%
Protein	5g	10%
Fat	15g	23%
Saturated Fat	12g	60%
Cholesterol	42mg	14%
Sodium	253mg	11%
Potassium	259mg	6%
Fiber	2g	8%
Sugar	47g	94%
Vitamin A	110IU	2%
Vitamin C	6.7mg	7%
Calcium	83mg	8%
Iron	1.8mg	10%