Glazed Lemon Zucchini Bread Recipe 465 Food

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
• In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
• In another bowl, combine sugar and lemon zest and stir well.
• Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
• Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
• Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
• Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
• While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
• Drizzle the glaze over the bread. Slice and serve.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray.
• In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
• In a separate bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.
• Add dry ingredients into wet ingredients, and mix just until combined.
• Add in zucchini and vanilla extract, and stir.
• Once combined, divide batter evenly between the two bread pans.
• Bake for 55-60 minutes, or until a cake tester comes out clean.
• Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
• In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

LEMON-GLAZED ZUCCHINI QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
• Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
• Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time).
• Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
• Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.