With zucchini growing nicely this year, Mom looked for a new recipe to use some of the extra up. She gave us a loaf of this bread that Adrian decided was a lot better than the chocolate cake we usually make because of the lemon.
The loaf Mom gave us was frozen and it defrosted very nicely. She recommended not glazing it until ready to eat. We decided to only make half the glaze and it was plenty.
Ingredients
- 1 1/4 c sugar
- 6 Tbl extra virgin olive oil
- 2 eggs
- 1/3 cup milk
- 2 Tbl lemon juice
- 1 tsp vanilla extract
- 2 c cake flour see below for substitution
- 1 1/4 tsp baking powder
- 1/2 tsp Kosher salt
- 1 1/2 cup zucchini shredded
- 2 Tbl lemon zest
Glaze
- 1/2 c powdered sugar
- 1 Tbl lemon juice
- pinch lemon zest
- pinch lemon zest
Servings: loaf
Instructions
- Preheat oven to 350F.
- After shredding zucchini, squeeze moisture out.
- Grease and lightly flour a bread pan. Set aside.
- In a large bowl, combine the sugar and olive oil, mixing well.
- Add eggs and milk and whisk together.
- Stir in lemon juice and vanilla extract.
- Add flour, baking powder, and salt and stir just until combined.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs.
- The top of bread should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes.
- Carefully remove from pan and let cool completely on rack.
- Glaze if desired.
- In a small bowl, combine powdered sugar and lemon juice.
- Drizzle the glaze over the bread.
- Slice and serve.
Recipe Notes
1 cup AP flour – 2 tbsp AP flour + 2 tbsp cornstarch = 1 cup cake flour
This freezes very well without the glaze. Wrap in tin foil and then place in a freezer bag. Defrost before opening.
This is adapted from www.momontimeout.com/lemon-zucchini-cake-recipe.
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