A sweet, simple lemon glaze adds a citrusy kick to spiced zucchini bread.
By Lauren Hardy
Zucchini Bread
A sweet, simple lemon glaze adds a citrusy kick to spiced zucchini bread.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Category: Baking
Ingredients
Scale
- 3 eggs
- 3/4 cup olive or vegetable oil
- 1/4 cup honey
- 1 cup sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
For the glaze:
- 1 cup confectioners’ sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F. Grease and flour two 8×4 inch loaf pans.
- In a large bowl, beat the eggs with a whisk. Mix in oil and honey, then zucchini and vanilla.
- In a separate, large bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Stir into the bowl of wet ingredients. Divide the batter into prepared pans.
- Bake loaves for 50-60 minutes, or until a toothpick inserted into the center comes out clean. For the glaze, simply mix the confectioners’ sugar and lemon juice together in a bowl and drizzle over the freshly baked bread.
