It’s zucchini season in Kansas and I tried a new recipe, one my sister Marla Payne suggested. It’s light and lemony tasting, moist with a cake-like consistency. We had a piece for dinner with a bowl of cherries. Actually,two pieces, maybe three but whose counting! “The loaf is small,” I kept telling myself.
Lemon Zucchini Bread Makes 4 mini loaves (6"x3 1/2") or one a 9”x5” loaf
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup canola or vegetable oil
1/2 cup buttermilk (or use soured milk made by adding 1 1/2 tsp. white vinegar & filling cup to 1/2 cup mark with milk; allow to set a few minutes)
Zest of 1/2 large lemon
2 tablespoons fresh lemon juice about 1 lemon
1 cup shredded zucchini, gently blot dry to remove excess moisture
Lemon Glaze
1 cup powdered sugar, sifted
Zest of 1/2 large lemon
Juice of 1/2 large lemon
- Heat oven to 350°. Line 4 mini loaf pans (6"x3 1/2") or one (9”x5”) loaf pan with a strip of parchment (see photo below in step #6); spray pan and paper with pan release.
- In a small bowl combine the flour, baking powder, and salt. Stir to combine; set aside.
- In a large bowl of a stand mixer, beat the eggs for 30 seconds. Add the sugar and oil and beat together until mixture looks "fluffy" and pale in color, about 1 minute.
- Add buttermilk, lemon zest, and lemon juice. Blend together until mixed in.
- Add the shredded zucchini and the dry ingredients to the wet mixture; mix gently just until combined and no flour pockets remain.
- Evenly divide the batter between the 4 mini loaf pans (or 9”x5” pan).
- Bake mini loaves for 30 minutes and the 9x5 loaf pan for 40 to 45 minutes—a toothpick inserted in the middle should come out clean.
- Using ends of parchment paper, remove the bread to a rack to cool.
- Lemon Glaze: Mix together the powdered sugar and lemon juice until combined—use enough lemon juice to achieve desired consistency you want. Milk could also be used to thin glaze if its too thick.
- Drizzle/spoon the glaze over the bread using a back and forth motion. Note: Place a piece of waxed paper under the rack for easy clean up.
Recipe without photos . . . Lemon Zucchini Bread Makes 4 mini loaves (6"x3 1/2") or one a 9”x5” loaf
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup canola or vegetable oil
1/2 cup buttermilk (or use soured milk made by adding 1 1/2 tsp. white vinegar & filling cup to 1/2 cup mark with milk; allow to set a few minutes)
Zest of 1/2 large lemon
2 tablespoons fresh lemon juice about 1 lemon
1 cup shredded zucchini, gently blot dry to remove excess moisture
Lemon Glaze
1 cup powdered sugar, sifted
Zest of 1/2 large lemon
Juice of 1/2 large lemon
- Heat oven to 350°. Line 4 mini loaf pans (6"x3 1/2") or one (9”x5”) loaf pan with a strip of parchment (see photo below in step #6); spray pan and paper with pan release.
- In a small bowl combine the flour, baking powder, and salt. Stir to combine; set aside.
- In a large bowl of a stand mixer, beat the eggs for 30 seconds. Add the sugar and oil and beat together until mixture looks "fluffy" and pale in color, about 1 minute.
- Add buttermilk, lemon zest, and lemon juice. Blend together until mixed in.
- Add the shredded zucchini and the dry ingredients to the wet mixture; mix gently just until combined and no flour pockets remain.
- Evenly divide the batter between the 4 mini loaf pans (or 9”x5” pan).
- Bake mini loaves for 30 minutes and the 9x5 loaf pan for 40 to 45 minutes—a toothpick inserted in the middle should come out clean.
- Using ends of parchment paper, remove the bread to a rack to cool.
- Lemon Glaze: Mix together the powdered sugar and lemon juice until combined—use enough lemon juice to achieve desired consistency you want. Milk could also be used to thin glaze if its too thick.
- Drizzle/spoon the glaze over the bread using a back and forth motion. Note: Place a piece of waxed paper under the rack for easy clean up.
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