Friday, April 4, 2014

Zucchini Bread with Lemon Glaze



During spring time I feel like I am always wanting something fresh and light as a snack or for breakfast. This zucchini bread is just that! My favorite is making them into mini loafs something a little fun and different!

Zucchini Bread with Lemon Glaze
2 cups sugar
2 eggs, room temperature
1 cup oil, or melted butter
2 teaspoon vanilla
2 cups flour, sifted
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups zucchini, shredded

Preheat oven to 350 degrees F. Combined wet ingredients and then in a sifter combine all dry ingredients and sift into the wet ingredients. Then stir in the shredded zucchini. Spray pan (can use mini loafs (my favorite), bread pan, or muffin tin) Bake bread loaf for 45-60 minutes and 20 to 25 minutes for the muffins, and 20 minutes for the mini loaf. Make sure you test them with a toothpick or knife before you take them out to make sure they are cooked all the way!

Glaze:
2 Tablespoons butter
1 Tablespoon lemon juice
1 cup powdered sugar
A little warm water to consistency


Mix all ingredients together. Add a little warm water until the consistency is not thick like icing and can be easily poured. Drizzle over warm loaf.  I like to add a little lemon shavings to the top for decoration.




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