Lemon Zucchini Bread (or cake)
Servings
1loaf
Servings
1loaf
Ingredients
Glaze
Instructions
  1. Preheat oven to 350F.
  2. After shredding zucchini, squeeze moisture out.
  3. Grease and lightly flour a bread pan. Set aside.
  4. In a large bowl, combine the sugar and olive oil, mixing well.
  5. Add eggs and milk and whisk together.
  6. Stir in lemon juice and vanilla extract.
  7. Add flour, baking powder, and salt and stir just until combined.
  8. Fold in zucchini and lemon zest.
  9. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs.
  10. The top of bread should look dry.
  11. Place the loaf on a cooling rack and cool for 15 minutes.
  12. Carefully remove from pan and let cool completely on rack.
  13. Glaze if desired.
  14. In a small bowl, combine powdered sugar and lemon juice.
  15. Drizzle the glaze over the bread.
  16. 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.