Lemon Zucchini Bread

I have a very large zucchini from Cassandra so you can guess what that means...it's zucchini bread week! This recipe is virtually the same as my regular zucchini bread (posted yesterday), but I add lemon juice to the batter, omit the spices, and drizzle with lemon glaze.


bread:

• 3 eggs
• 1 cup oil
• 2 c. sugar
• 2 c. grated zucchini
• 2 t. lemon juice
• 1 t. vanilla
• 3 c. flour
• 1 t. salt
• 1 t. baking soda
• 1/2 t. baking powder

glaze: 

• 1/2 c. powdered sugar
• lemon juice 

Preheat oven 325'. Grease and flour 2 (8x4") bread pans.

Beat eggs, mix in oil and sugar and beat to combine. Stir in zucchini and vanilla. 

Combine dry ingredients, stir into egg mixture just until combined. Divide batter evenly between the 2 prepared pans. Bake about an hour until done (insert a toothpick or bamboo skewer to check for doneness). 

Mix the powdered sugar with enough lemon juice to make a pourable glaze, drizzle over the baked bread. You can pour over while the bread is warm, in which case it'll soak into the bread and you won't really see it; or drizzle after the bread is cool and you'll see the white glaze on top. 

Either way = delicious.

*note: in the above photo I made one full size loaf and 6 mini loaves - obviously you don't bake the mini size as long as the full size, mine were done in about 25 minutes. And I drizzled the glaze after the bread had cooled.


9.12.18:  how to make 'perfect' cheesecake
9.12.17: road trip - eclipse hunting
9.12.16: wood canister holder (junkin' with Candy)