Double Glazed Lemon Zucchini Bread

RECIPE




In February we feature @foodtasia's Lemon Zucchini Bread recipe. Its so light and airy, it melts in your mouth.


@foodtasia recipe used two glazes on this Lemon Zucchini Bread. The lemon wash soaks into the cake giving it a lovely, tangy-sweet, lemon flavor and making it ultra-moist. If you thought the zucchini added lots of moisture – this glaze adds tons! The second glaze is creamy and sweet, more like a pourable frosting with flecks of lemon zest. Together, they give this Lemon Zucchini Bread amazing lemon flavor!


INGREDIENTS

- ½ cup (4oz, 113g) unsalted butter, melted and slightly cooled

- 2 cups (10oz, 283g) all-purpose flour

- ½ teaspoon (2.5g) baking soda

- ¾ teaspoon (3.75g) baking powder

- ¾ teaspoon (5.25g) salt

- 1 cup (7oz, 198g) sugar

- 2 teaspoon lemon zest

- 1 tablespoon lemon juice

- 1 teaspoon vanilla

- 2 large eggs

- 1 ½ cups (7.5oz, 213g) grated zucchini, about 1 medium zucchini


For the Lemon Wash Glaze:

- ½ cup (3.5oz, 99g) sugar

- ¼ cup freshly squeezed lemon juice


For the Creamy Lemon Glaze:

- 1 cup (4oz, 113g) confectioners' sugar , sifted

- Finely grated zest from 1 lemon

- 1 tablespoon lemon juice

- 1 tablespoon (14g) heavy cream


INSTRUCTIONS

  1. Preheat oven to 350° Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  3. In a large bowl, whisk together the sugar, lemon zest, lemon juice, vanilla, eggs, and cooled, melted butter until smooth. Add the shredded zucchini and mix until well combined.

  4. Add the dry ingredients and mix until just combined. Don’t overmix or the loaf will be tough.

  5. Pour the batter into the prepared loaf pan. Bake until golden brown and a toothpick comes out clean, about 50 to 60 minutes. An instant read thermometer inserted into the middle should reach 200° F.

  6. Remove bread from oven and let cool in pan, on a rack, for 10 minutes.

  7. Carefully invert cake from the pan, onto a cooling rack. Invert cake onto another cooling rack, right side up.

  8. Using a toothpick, poke holes all over top and sides of cake.

  9. Gently brush Lemon Wash Glaze over top and sides until all is absorbed.

  10. Let cake cool completely.

  11. Drizzle with Creamy Lemon Glaze.


For the Lemon Wash Glaze:

- Combine sugar and lemon in a small saucepan. Bring to a boil, stirring to dissolve sugar. - Turn off heat and set aside.


For the Creamy Lemon Glaze:

- Prepare just before using

- Combine the confectioners’ sugar, lemon zest, lemon juice, and cream in a mixing bowl. - Whisk until smooth.


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