Easiness---7---You will want
a grater or a food processor with a grater for the zucchini. Also, mine turned
out a bit under done, which is ok since I love it gooey, but some people might
not like it like that.
Yumminess---7---A bit too
lemony. There is a perfect amount of zucchini though.
Repeat---9---I will make
this again, but I will probably use less lemon. I also would recommend not
using lemon juice from a jar, but rather squeeze your own lemons. The artificial
taste just makes it taste too tart, in my opinion.
INGREDIENTS
Bread:
·
2 cups all purpose flour
·
2 tsp. baking powder
·
½ tsp. salt
·
2 eggs
·
½ cup canola oil
·
2/3 cup sugar
·
½ cup buttermilk (I used skim milk, and it
actually turned out fine)
·
Juice of 1 lemon (or 2 Tbs. lemon juice)
·
Zest of 1 lemon
·
1 cup grated zucchini (you don’t need to peel
the zucchini before grating. I used 1 large zucchini)
Glaze:
·
1 cup powdered sugar
·
Juice of 1 lemon (or 2 Tbs. lemon juice)
DIRECTIONS
Bread:
·
Preheat oven to 350 degrees
·
In a large bowl, mix together the flour, baking
powder and salt
·
In a separate bowl, mix together on medium speed
the sugar and canola oil
·
Add the eggs 1 at a time until fully
incorporated
·
Add the milk, juice of the lemon and the lemon
zest. Mix until incorporated. Make sure to scrape down the sides of the bowl
periodically.
·
Mix in the zucchini
·
Slowly add the dry ingredients while continuing
to mix. Allow to mix on low speed until fully incorporated
·
Pour batter into 9x5” cake pan, greased and
floured, and bake at 350 degrees for 45 minutes (mine took about 50, and it was
stilly kind of gooey)
·
Cool in pan for 10 minutes, then move to a wire
rack
·
While loaf cools, make the glaze
Glaze:
·
In a small bowl, mix together the powdered sugar
and lemon juice until sugar is dissolved.
·
Pour over the cooled loaf. Let the glaze set,
then serve. ENJOY!
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