Last week I told you about my back-to-work-pie-tradition. Last year I made a pumpkin-apple-pie. This year I brought Zuccini-Brownies and
Glazed Lemon Zucchini Bread (I followed the recipe from lil' luna)
Ingredients
2 cups cake flour
½ tsp. salt
2 tsp. baking powder
2 eggs
½ cup canola oil
1⅓ cups sugar
2 TB lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 TB lemon juice
1 TB milk
½ tsp. salt
2 tsp. baking powder
2 eggs
½ cup canola oil
1⅓ cups sugar
2 TB lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 TB lemon juice
1 TB milk
Instructions
Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
see ya soon
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