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Lemon Zucchini Bread

Miss In The Kitchen
Print Recipe
Course Bread

Equipment

  • 9x5 inch loaf pan

Ingredients
  

  • 1 1/2 cups Zucchini
  • 1 1/4 cups Sugar
  • 2 Zest of 2 lemons
  • 1/2 cup Oil
  • 2 Eggs
  • 2/3 cups Buttermilk
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Cornstarch
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Glaze

  • 1 cup Powdered sugar
  • 1 1/2 tablespoons Buttermilk
  • 1 tablespoon Lemon Juice

Instructions
 

  • Preheat oven to 325°.
  • Grease a 9 x 5 inch loaf pan heavily with non stick cooking spray.
  • Shred zucchini with a large box grater. Squeeze zucchini with your hands to remove as much liquid as you can. Place on paper towels and pat dry.
  • Add sugar and lemon zest to mixer bowl and mix together with your fingers until it is mixed well.
  • Add oil, eggs, buttermilk and lemon juice, beat mixture at medium speed for 2 minutes.
  • Blend in shredded zucchini just until combined.
  • Add flour, cornstarch, baking powder, baking soda and salt and continue to mix on medium speed for 2 minutes.
  • Pour into greased pan and bake for 50- 55 minutes. A toothpick inserted will come out mostly clean.
  • Run a knife around the pan to loosen cake and place on a wire rack to cool completely.
  • Mix powdered sugar, buttermilk and lemon juice together until smooth.
  • Place cooled cake on a serving tray and spread glaze over cake and let it drizzle over the sides.
  • Garnish with fresh lemon slices if desired.

Notes

Note: Doesn't really need the glaze. Nice moist bread without it.