Monday, October 8, 2012

Lemon Zucchini Loaf

Lemon Zucchini Loaf

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil {use something else, yuck}
1/2 cup buttermilk
juice of one lemons
zest of 1 lemon
1 cup grated zucchini

Preheat oven to 350 degrees.  Grease and flour a 9x5" loaf pan, set aside.  

In a large bowl, beat 2 eggs well, then add canola oil and sugar, and blend well.  Then add the buttermilk, lemon juice, and lemon zest and blend everything well.  Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don't over mix.

Pour batter into prepared 9x5" loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean.  Cool in pad 10 minutes, then remove to a wire rack and cool completely.  While loaf is cooling, you can make the glaze.

Lemon Glaze

1 cup powdered sugar
juice of 1 lemon

In a small bowl, mix powdered sugar and lemon juice until well blended.  Spoon glove over cooled loaf.  Let glaze set, then serve.