Lemon-Zucchini Bread

~from Savoring Time in the Kitchen

Makes two 9×5″ breads

4 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 eggs
1 cup neutral-flavored oil
1-1/4 cup sugar
1 cup buttermilk (or substitute sour cream or Greek Yogurt)
4 Tablespoons lemon juice
Grated zest of 1 lemon, preferably organic so you're not eating pesticides
2 cups grated, unpeeled zucchini with excess moisture pressed out

Preheat oven to 350 F. Grease and flour 2, 9×5″ loaf pans and set aside.

Blend together flour, baking powder, and salt in a large bowl and set aside.

In a medium bowl, beat the eggs well and then blend in the canola oil and sugar. Mix in the buttermilk, lemon juice, and lemon zest. Add the zucchini and mix to distribute evenly.

Add zucchini mixture to the dry ingredients and gently mix just until blended together. Don’t overmix.

Pour batter into prepared pans and bake at 350 degrees for about 35-45 minutes, or until toothpick inserted in the center comes out clean. Start checking after 35 minutes as some ovens are hotter than others. Cool in pan 10 minutes, then remove to a wire rack and cool completely.

If desired, you can glaze the breads after they are cool:

1 cup powdered sugar
2 Tablespoons lemon juice, more or less to get desired thickness of glaze
1 teaspoon lemon zest

In small bowl, mix powdered sugar, lemon juice and zest until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Adapted from this recipe.  
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