a recipe about lemon zucchini bread

While the rest of you in the country post about your layers, your burning candle on a colder or rainy afternoon or evening or making stews or soups, I am still feeling the summer. Since I am not ready for all things pumpkin, apple cider or sweaters (although my heart is certainly ready for it), I am thinking summer and what is more summery than zucchini and lemon in the form of a delicious bread topped with a lemon glaze. Now I know I am making you all jealous that we are still experiencing temperatures in the high 90s, just kidding. I know you all are thinking/saying what Anne Gables said, "I am so glad I live in a world where there are Octobers." 
It will be here before we know it and then maybe I can join you all in your layers, in your booties and drinking hot drinks!
To make this lemon zucchini bread, first gather together your ingredients.
2 cups AP (all-purpose) flour, 2 teaspoons baking powder, 2 eggs, 2/3 cup granulated sugar, 1/2 cup canola oil, 1/2 cup buttermilk, juice of 1 lemon (about 2 tablespoons), zest of 1 lemon, 1 cup grated zucchini (don't peel the zucchini before grating). For lemon glaze, 1 cup powdered sugar, juice of 1 lemon.

Preheat your oven to 350 degrees, and grease your bread pan to prepare for baking. In a large bowl, put in the flour and baking powder then set the bowl aside.

 In another bowl, beat the two eggs.


Then add in the sugar and oil. Mix well.
Then add in the buttermilk, lemon juice and lemon zest.

 Finally, add in the grated zucchini and mix well.


Pour the wet ingredients into the dry ingredients and stir to mix but don't stir too much, just until all the ingredients are combined.

Pour the batter into your bread pan and then bake the bread for 45 minutes.


Check the bread at 40 minutes just in case. When a knife or toothpick stuck in the middle, comes out clean then it is done. If there is still some batter, bake the bread a bit longer. When fully baked, let the bread cool in the pan for 10 minutes.

While cooling, make the lemon glaze in a small bowl. Remove the bread from the pan after 10 minutes and then pour the glaze on the top of the bread, you might have to do some flipping to make sure the top of the bread gets glazed.


Then let the glaze set before you serve the bread, then eat and enjoy whether with a hot drink or while tanning in the super hot sun of California even in mid September like I am.
recipe found here 



13 comments:

whit | Black Little Button blog said...

seriously. i must come visit. asap.
-wHiT

KatiePerk said...

Looks delicious! It is hot here. I am not sure we even have a fall.

Kate Sullivan Corpuz said...

I haven't broken out my pumpkin collection yet- I'm still hanging on to summer~

always, koru kate

awhite said...

Ooh, this looks/sounds so good! I need to make it for my husband- he LOVES zucchini bread. :) Great post, doll!

-Ashley
http://lestylorouge.com

brooke lyn said...

this looks fabulous and i am right there with you, as much as i love fall, i am just not 100% on board with it yet. not ready for winter which is right after fall. ugh haha

Tiara Wasner said...

Delish! I've actually made this and love it.

Jane said...

that glaze just had my jaw drop!

The Now said...

Oh em gee this looks so delish!!!!! I want to eat it nowww! xoxo

Sarah said...

Everything about this looks amazing - especially the glaze!!

Leeann @ Join the Gossip said...

You make me want to start baking! HAHA jk! I'm far too lazy and impatient. You do make me want to pay you to bake for me though ;)

picklesandchapstick said...

Oh my goodness this looks delish!! You make me want to start baking but then I realize it's still hot as heck outside and we have no a/c in our LA apartment :)

xo
Rachel

Alexa said...

Dude. This looks really good, but my heart is definitely ready for fall now! Oh Southern California, love you, but I miss my seasons!!!

Jamie said...

Oh my gosh, yum!