Delicious glazed lemon zucchini bread recipe that is soft, moist, filled with grated zucchini and lemon juice, and topped with a lemony glaze.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Mix flour, baking powder, and salt together in a medium bowl and set aside.
Beat eggs in a large bowl. Add sugar and oil until well blended. Add buttermilk, lemon juice, and lemon zest and blend together. Fold in zucchini until it is mixed well. Add flour mixture and blend together until well combined. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes.
While loaf is still warm, combine powdered sugar, lemon juice, and milk in a bowl for glaze and spoon over bread. Let glaze set up before cutting and serving.
Per Serving: 439 calories; protein 5.3g; carbohydrates 70.3g; fat 15.8g; cholesterol 47.3mg; sodium 303.9mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.