Lemon Zucchini Bread with Lemon Glaze
User Reviews
4.7
9 reviews
Excellent
Lemon Zucchini Bread with Lemon Glaze
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Lemon Zucchini Bread:
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 2 egg beaten
- ½ cup coconut oil melted
- ⅔ cup sugar
- ½ cup buttermilk
- 2 tbsp lemon juice fresh
- lemon zest of 1
- 1 cup zucchini grated
Lemon Glaze:
- 1 cup powdered sugar
- 4-5 tsp lemon juice fresh
- lemon zest from 1
- 1 to 2 tsp milk as needed to thin glaze
Instructions
- Preheat the oven to 350 degrees. Coat a loaf pan with coconut oil spray.
- Whisk together the flour, baking powder, and salt until well combined.
- Whisk the beaten eggs with the sugar and melted coconut oil until well combined. Add the buttermilk, lemon zest, and lemon juice then whisk very well.
- Add the zucchini and mix until evenly combined.
- Slowly add the flour mixture to the egg mixture until just combined.
- Pour into the loaf pan and gently tap the loaf pan on the counter to remove any air bubbles.
- Place into the oven and bake for 40-45 minutes or until a tester inserted into the center comes out clean.
- Remove from the oven and let rest for 10 minutes before removing from the pan and placing on a cooling rack until cool to the touch.
- Make the glaze by combining the powdered sugar, lemon, juice, lemon zest, and milk until smooth, creamy, and at the desired consistency.
- Place some wax paper under the wire rack with the zucchini bread on it.
- Drizzle the lemon glaze over the top of the loaf until evenly coated.
- Let the glaze set then slice and serve. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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