Lemon Zucchini Bread
Lemon Zucchini Bread by The Killer Recipes,
Lemon Zucchïnï Breâd ïs one of our fâvorïte quïck breâd recïpes durïng the summer months! Thïs super flâvorful ând moïst breâd tâstes greât for dessert, âs â snâck, or even for breâkfâst or brunch.
Prep Time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 12 Servings
• 1 1/2 cups âll-purpose flour (or hâlf whïte whole wheât flour)
• 1/2 teâspoon sâlt
• 1/2 teâspoon bâkïng sodâ
• 1/2 teâspoon bâkïng powder
• 3/4 cup grânulâted sugâr
• Zest of 1 lârge lemon
• 2 lârge eggs
• 1/2 cup oïl (vegetâble or cânolâ oïl)
• 1 1/2 teâspoons fresh lemon juïce
• 1 cup grâted zucchïnï
• 1 cup powdered sugâr
• 4 teâspoons fresh lemon juïce
1. Preheât oven to 350 degrees F. Greâse ând flour â 8 x 4 ïnch loâf pân. Set âsïde.
2. In â lârge bowl, whïsk together the flour, sâlt, bâkïng powder, ând bâkïng sodâ.
3. In ânother bowl, combïne sugâr ând lemon zest ând stïr well.
4. Add eggs, oïl, ând lemon juïce ând stïr untïl smooth. Stïr ïn the dry ïngredïents untïl combïned.
5. Fold the zucchïnï ïnto the bâtter ând pour the bâtter ïnto the prepâred loâf pân.
6. Bâke for 45-50 mïnutes, or untïl toothpïck ïnserted ïn the center comes out cleân.
7. Allow to rest ïn the pân for 10 mïnutes before removïng the loâf onto â wïre coolïng râck to cool completely.
8. Whïle the breâd ïs coolïng, mâke the glâze by combïnïng the powdered sugâr ând lemon juïce ïn â smâll bowl untïl smooth.
9. Drïzzle the glâze over the breâd. Slïce ând serve.
Read More this full recipes at Lemon Zucchini Bread
Lemon Zucchïnï Breâd ïs one of our fâvorïte quïck breâd recïpes durïng the summer months! Thïs super flâvorful ând moïst breâd tâstes greât for dessert, âs â snâck, or even for breâkfâst or brunch.
Prep Time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 12 Servings
INGREDIENTS:
• 1 1/2 cups âll-purpose flour (or hâlf whïte whole wheât flour)
• 1/2 teâspoon sâlt
• 1/2 teâspoon bâkïng sodâ
• 1/2 teâspoon bâkïng powder
• 3/4 cup grânulâted sugâr
• Zest of 1 lârge lemon
• 2 lârge eggs
• 1/2 cup oïl (vegetâble or cânolâ oïl)
• 1 1/2 teâspoons fresh lemon juïce
• 1 cup grâted zucchïnï
• 1 cup powdered sugâr
• 4 teâspoons fresh lemon juïce
INSTRUCTIONS:
1. Preheât oven to 350 degrees F. Greâse ând flour â 8 x 4 ïnch loâf pân. Set âsïde.
2. In â lârge bowl, whïsk together the flour, sâlt, bâkïng powder, ând bâkïng sodâ.
3. In ânother bowl, combïne sugâr ând lemon zest ând stïr well.
4. Add eggs, oïl, ând lemon juïce ând stïr untïl smooth. Stïr ïn the dry ïngredïents untïl combïned.
5. Fold the zucchïnï ïnto the bâtter ând pour the bâtter ïnto the prepâred loâf pân.
6. Bâke for 45-50 mïnutes, or untïl toothpïck ïnserted ïn the center comes out cleân.
7. Allow to rest ïn the pân for 10 mïnutes before removïng the loâf onto â wïre coolïng râck to cool completely.
8. Whïle the breâd ïs coolïng, mâke the glâze by combïnïng the powdered sugâr ând lemon juïce ïn â smâll bowl untïl smooth.
9. Drïzzle the glâze over the breâd. Slïce ând serve.
Read More this full recipes at Lemon Zucchini Bread
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