Glazed Lemon Zucchini Bread

Recipe From: Laura Watson

With an abundance of zucchini taking over my garden, this recipe was  a great way to use up those over sized courgettes.   Oh. My. Goodenss.... this bread was nothing short of amazing!!!  Drizzled in a sweet lemony glaze, this mouth watering , scrumptious bread is SUPER moist and bursting with flavor! We found it to be rather addicting so beware of settling for just one piece. The kids LUVED it!!  Its a wonderful recipe that goes down in my repertoire of top winning recipes.  

A few baking tips..... 

• I substituted 1 c. honey and 1/3 c. of sugar instead of all sugar.  Also, I used coconut oil instead of the canola oil for a healthier version.   
• I made about 12 mini muffins and the rest of the batter was baked as a medium loaf so it would be sure to cook through all the way. 
• It's important to note that you need to dry your grated zucchini before you add it so your loaf isn't  "bread pudding" (lots of water in zucchini).  Lay down a couple layers of paper towels and 'blot dry' the grated zucchini.
• Recipe called for cake flour.....You can do a substitute instead.  Measure your flour, take out 2 Tbsp. of flour, then add 2 Tbsp. of cornstarch and you have 'cake flour'. 
• It would be a great idea to triple the recipe and freeze a couple loaves....if it doesn't get gobbled up first!  

Ingredients: 

2 cups cake flour

½ tsp. salt

2 tsp. baking powder

2 eggs

½ cup canola oil (I used coconut oil....L.W.)

1⅓ cups sugar (I used honey....L.W.)

2 TBSP fresh lemon juice

½ cup buttermilk

zest of 1 lemon

1 cup grated green zucchini (leave peeling on)

Glaze ingredients:

1 cup powdered sugar

2 TBSP fresh lemon juice

1 TBSP milk  (I used buttermilk)

a few grates of lemon zest

Instructions:

Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.

Fold in zucchini until it is mixed well.

Add dry mixture to the wet mixture and blend all together until well combined.

Pour batter into greased 9x5 loaf pan.

Bake at 350 for 40-45 minutes.