Lemon Zucchini Bread

Lemon Zucchini Bread is one in all our favourite breadstuff recipes throughout the summer months! This super sapid and dampish bread tastes nice for sweet, as a snack, or perhaps for breakfast or brunch.

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The lemon zucchini combination during this Lemon Zucchini Bread is delicious! I’m positively an admirer of ancient zucchini bread, however this one is thus summer-y and totally different. It’s dampish and tender , nearly sort of a delicious cake. you'll be able to serve it at brunch or breakfast, as a snack, or as sweet.

Ingredients

• 1 1/2 cups all-purpose flour (or half white whole wheat flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup granulated sugar
• Zest of 1 large lemon
• 2 large eggs
• 1/2 cup oil (vegetable or canola oil)
• 1 1/2 teaspoons fresh lemon juice
• 1 cup grated zucchini

Glaze:

• 1 cup powdered sugar
• 4 teaspoons fresh lemon juice

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
3. In another bowl, combine sugar and lemon zest and stir well. 
4. Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined. 
5. Fold the zucchini into the batter and pour the batter into the prepared loaf pan. 
6. Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. 
7. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
8. While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth. 
9. Drizzle the glaze over the bread. Slice and serve.

Recipe From : Taste Better From Scratch