I have a ton of zucchini- how about you! This lemon and zucchini dreamy dessert or breakfast or snack is the best. I don’t take these things lightly, it truly is. Happy baking.
Lemon Zucchini Bread
4 cups flour
1 tbsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
Whisk these ingredients together. Set aside.
In a separate bowl, combine:
1/2 cup soft butter
1 cup sugar
1 tsp. Lemon oil or extract
1 cup milk
3 cups grated zucchini
Juice and zest of 2 lemons
Stir the wet ingredients until just combined. Then add the word ingredients to the dry ingredients. Fold the batter until it all comes together. Do not over mix.
Divide the batter into two loaf pans, gently greased and floured. Smooth the batter gently.
Bake at 350° for 45-48 minutes.
Remove from the oven and cool completely before glazing. If you can wait that long. (glaze recipe below)
Juice of 1 lemon (about 1 tbsp. juice)
1 tsp. lemon oil or lemon extract
2 cups powdered sugar
Heavy cream until desired consistency (about 2-3 tbsp.)
Glaze your cooled zucchini loaves with the glaze. Cut and serve.