July 9, 2013

Lemon Zucchini Bread with Lemon Glaze

It's zucchini time!! Are you all as excited as I am?

I made this bread for the first time last year towards the end of zucchini season, waited an entire year and it was the 1st thing I made this year with my zucchini.  I wanted to share it with you guys early, so you can make it a million times this season.  

It is so soft and delicate and fresh tasting with a light lemon flavor.  It has become one of my favorite zucchini breads.  Lemon and zucchini were meant to be baked together.   

Since there isn't any cinnamon in it, it ends up being a pretty light yellow loaf, instead of a brown loaf.    
"The Mr." says there is something about it that he can't get enough of!

Just to give you an idea . . . the two of us finished off an entire loaf in a day and a half :)  Oops . . . guess I better make it again.  

I was reading about tricks professionals use to make perfect donuts.  One of the tricks was adding a little meringue powder to the icing and that will make it harden better.  I tried it with my icing for this bread and it worked perfect.  My icing completely hardened just like I wanted.  I will be using that trick from now on, especially if I am making something that would need to be stacked on top of each other for storing.   
Lemon Zucchini Bread with Lemon Glaze
adapted from: Nancy Creative
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 c. canola or vegetable oil
2/3 c. sugar
1/2 c. buttermilk
juice of 1 lemon (or 2 Tbl.)
zest of 1 lemon
1 c. grated zucchini (peeled or un-peeled)

Preheat oven to 350 degrees.  Grease and flour a 9x5 inch loaf pan (I lined mine with parchment and greased); set aside.  In a large bowl combine the flour, baking powder and salt; set aside.  In a medium bowl beat 2 eggs, then add the oil and sugar and mix well.  Add the buttermilk, lemon juice and lemon zest and mix well. Stir in the zucchini.  Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.  Pour batter into prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean (mine took 50 minutes).  Cool in pan 10 minutes, then remove to a wire rack and cool completely.  While the loaf is cooling, you can make the glaze.

Lemon Glaze
1 c. powdered sugar
juice of 1 lemon (or 2 Tbl.)

or 
1 c. powdered sugar
1/4 - 1/2 tsp. imitation lemon extract, to taste
milk, as needed to reach desired consistency
1/2 tsp. meringue powder, opt.

In a small bowl, combine all ingredients until smooth and creamy and desired consistency is reached.  Pour over cooled loaf.  Allow to harden, slice and serve.

Jenn's Notes:  This bread is absolutely perfect "as is".  For the glaze: I use the 2nd option, which calls for lemon extract, because I love the flavor of imitation lemon extract (not pure - too much alcohol flavor).  The meringue powder helps the icing harden.  This time, I also added a little orange zest and juice, because I had leftover from my favorite Carnitas recipe.   

41 comments:

  1. WOW! I love this, it's so gorgeous. My zucchini is out of control right now. Great tip too!

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  2. I love zucchini season! I always have a list of recipes that I want to try when it arrives!

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  3. This looks delicious! I'm especially lovign that glaze. :)
    Tina @ www.tinaschic.com

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  4. I really love this lemon twist on zucchini bread! The glaze is mouthwatering!

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  5. This combination sounds delicious! =)
    I love zucchini and lemon!

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  6. This bread looks delicious. I'm definitely going to have to try this recipe. Love zucchini.

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  7. Jenn, this bread looks delicious! Lemon and zucchini? Yum! I will have to try using meringue powder sometime, thanks for the tip!

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  8. This is gorgeous! Mmmmm, I think it's calling my name!

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  9. This looks beautiful, great tip!

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  10. Never thought of lemon and zucchini. Can't wait to try this summer bread. I often put meringue powder in my frosting. Especially if I am piping it and want it to maintain a crisp edges.

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  11. I love zucchini so am always looking for more recipes.

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  12. Ooh, this looks and sound very delicious.
    I have never made or eaten zucchini bread before, but I absolutely want to try this!
    Do you think I could replace the buttermilk with oil...? Our daughter has a milk allergy....

    Cheers!
    Dorothee

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    1. Oh, you have got to try this recipe - it is soooo good!

      No, I would not replace the buttermilk with oil. Can she have soy milk?

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  13. I have this in the oven as I type. BUT I'm a dork and didn't realize I was out of eggs, baking powder, AND buttermilk! Thankfully, "Uncle Google" has substitute options for each of these items!! I hope it turns out good, but if not, I will have to try again WITH the correct ingredients! LOL!

    SOUNDS AMAZINGLY YUMMY!

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    1. Wow, that is a lot of things to substitute. I can't wait to hear if it turns out. - Jenn

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  14. I have everything but lemons and buttermilk, can I use bottled lemon juice? If so, how much?

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    1. I personally wouldn't use bottled lemon juice. I would wait and get fresh lemons. Do you have any oranges? It is delicious made with orange juice too.

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    2. Thanks! I had the hub to stop on his way home to pick up the buttermilk and lemons. Just put it in the oven, hope it turns out well because I'm taking it to work tomorrow.

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    3. It tastes great on the 2nd day! Let me know what you think. - Jenn

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  15. I made this yesterday when the weather cooled down so I could turn on the oven! I did it in muffins & mini muffins. It is ok without the glaze, but with the glaze is GREAT! I think they are even better today after being chilled in the fridge. Great idea to use lemon with zucchini! Thanks!

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    1. I am so glad you like it. I am making it tonight as muffin tops!! That way each bite will be covered in glaze . . . mmm!

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  16. Yum! I pinned and sent a fb link out to my readers! https://www.facebook.com/JaseysCrazyDaisy

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    1. Thank you so much for the pin and the share! - Jenn

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  17. Made this today. Half gone already! Easy to make and so yummy with great lemon flavor. Your blog is beautifully presented and I can't wait to try more of your recipes. Thanks.

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    1. That is so good to hear! Thanks for letting me know. - Jenn

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  18. I dont know what i did wrong :( It came out awful with very little lemon flavor and basically tasted of flour...i Know i must have done something wrong because yours looked so wonderful. I followed the recipe to the letter :( Im going to have to try this again.

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    1. Oh no - I wonder what happened? Did you use fresh lemons and lemon zest? Was your flour old?

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  19. Do you need the buttermilk? If you do is there something else you could use, like milk or condence milk, that sort of thing.
    I was looking at other recipes and none of them called for it so i was just wondering.
    Thanks

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    1. I love what buttermilk does for baked goods. If you don't have buttermilk, you can add 1/2 Tbl. of vinegar to your 1/2 cup and fill it the rest of the way full with milk. Let it sit for 5 minutes and add to your batter. You could also use 1/3 cup of Greek yogurt mixed with 2 extra Tablespoons of milk. I have never tried this bread with straight milk.

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  20. Just made this and its going down a treat! Used 1 and a quarter cups of all purpose flour and three quarter cup of rice flour. Awesome!

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  21. I don't quite understand your comment after "lemon glaze" when you say "to taste milk". It doesn't quite make sense to me. Do you mean add milk to one's taste? Could you give me an approx. amount of how much you add? Thank you.

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    1. I'm not seeing where it says "to taste milk"? You add the lemon extract "to taste". . . meaning if you don't want it as strong add the smaller amount or if you like it stronger you add the larger amount. Milk is added until it reaches your desired glaze consistency . . meaning if you want it thicker or thinner. I probably add anywhere from 1 Tablespoon milk to 2 Tablespoons milk. Always start with less, because a little goes a long way. Does that make sense?

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