It’s fall and zucchini is in season.  I bet you can find a lot of fresh wonderful zucchini at the farmer’s market.  What can you do with all of this zucchini?  How about a yummy loaf of glazed lemon zucchini bread?  It has a freshness from the lemon and the glaze adds the right amount of sweetness.  The secret ingredient to make this bread light and airy is cake flour.

Step 1:

Mix the flour, salt and baking powder in a bowl and set aside. I whisk the ingredients to give it a lighter texture.

Step 2:

In a large bowl, beat eggs.  Then add oil and sugar until well blended.  I use a a whisk to combine the ingredients.  No need to dirty the mixer.

Step 3:

Add lemon juice, buttermilk, lemon zest  and blend together.

Step 4:

Fold in zucchini and mix well.

Step 5:

Add dry ingredients to the wet mixture and mix until well combined.

Step 6:

Pour mixture into a greased 9×5 loaf pan.  I spray with a light layer of Pam.

Step 7:

Bake at 350 degrees for 40-45 minutes; until a toothpick comes out clean from the center.

Step 8:

While the bread is warm, make the glaze and spoon over the bread.  I poke holes throughout the top with the toothpick before adding the glaze; it allows the glaze to seep down into the bread for an extra layer of lemon goodness.  To make the glaze, combine the powdered sugar, lemon juice and milk until all smooth.

Ingredients:

2 cups cake flour

1/2 teaspoon salt

2 teaspoons baking powder

2 eggs

1/2 cup canola oil

1 1/3 cups sugar

2 tablespoons lemon juice

1/2 cup buttermilk

zest of 1 lemon

1 cup grated zucchini

Glaze Ingredients:

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon milk

 

(credit:  lilluna.com)