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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lemon Zucchini Bread Recipe

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This recipe for Lemon Zucchini Bread is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups ( 250 gms) all purpose flour
3/4 cup (150 gms) granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Grated zest of one lemon
3 tablespoons lemon juice
2 large eggs lightly beaten
1/2 milk
1/2 cup vegetable oil
1 cup packed shredded zucchini

Glaze
1 generous tablespoon fresh lemon juice
⅓ to ½ cup icing sugar
Directions:
Directions:
Pre heat oven to 375º F and grease the bottom and sides of a 9 inch loaf pan. To facilitate removal of cooked loaf line the bottom of the pan with parchment paper and grease the top of it. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest. In a smaller bowl whisk together the eggs, lemon juice, vegetable oil and milk.Make a well in the center of the dry ingredients and pour the wet ingredients inside. Gently fold the wet and dry ingredients together until no white streaks remain. Gently fold in the zucchini. Pour into prepared loaf pan and bake for 45 to 55 ,inutes, rotating once half way through. When the loaf is done it should be golden brown and a toothpick inserted in the center will come out clean. The internal temperature will be 205º F.Allow to cook for 10 minutes , then run a knife along the edge of the pan and turn out onto a cooling rack to cool completely before glazing
To make the glaze whisk the lemon juice and sugar together until smooth. Set the cake on a plate and drizzle over the top of the cake allowing a little to run down the sides.Let sit at room temperature for the glaze to set.
Personal Notes:
Personal Notes:
To intensify the lemon flavor put the lemon zest in the granulated sugar and rub it between your fingers. The releases the oil from the zest. Store in an airtight container or wrapped in plastic wrap. It will keep for 3-4 days at room temperature. To freeze omit the glaze and wrap the cooled loaf in plastic wrap. It will keep for three months. To use thaw it over night in the refrigerator and then bring to room temperature. Glaze and serve.

 

 

 

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