Lemon-Glazed Zucchini Bread
You’ll be hard pressed to find a more affordable produce than zucchini, especially in the summer months when it’s practically free! Since zucchini doesn’t freeze well, I utilize garden and farmers’ market zucchini by making several batches of easy, one-bowl zucchini bread to freeze for busy mornings. This recipe is easily doubled to enjoy one now and freeze one for later!
Serves 12
Ingredients:
- 1 medium zucchini
- 1 c. granulated sugar
- ¼ cup vegetable oil
- 1 egg
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 1 tsp. lemon extract, (optional; see Tips)
- 1½ c. Cup4Cup™ gluten-free flour (or any preferred gluten-free flour)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
Lemon Glaze:
- ½ c. powdered sugar
- 1 tbsp. lemon juice
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Instructions:
- Preheat the oven to 325°F. Grease an 8 x 4–inch loaf pan with cooking spray. Set aside.
- Grate the zucchini and lay it in a double layer of paper towel or a dish towel. Squeeze gently to soak up the excess water and set aside.
- In a large bowl, whisk together the sugar, vegetable oil, egg, lemon zest, lemon juice and the vanilla and lemon extracts. Stir in the slightly dried zucchini.
- Add the flour, baking powder, baking soda and salt. Stir the batter until very well combined and no flour pockets remain. Pour it into the prepared loaf pan and spread evenly.
- Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Run a knife around the edges and then turn the bread out onto a wire rack to cool completely.
- While the bread is cooling, stir together the powdered sugar and lemon juice for the glaze. Place a piece of wax paper under the cooling rack to catch drips. Use a spoon to drizzle the glaze over the top of the bread.
- Cool long enough for the glaze to harden slightly, then slice and serve.
Tips:
- Lemon extract adds an extra layer of lemon flavor if you have it on hand. If not, add an extra teaspoon of lemon zest for flavor.
- For lemon poppy seed zucchini bread, add 1 tablespoon of poppy seeds to the dry ingredients.
