Lemon Raspberry Zucchini Bread with Lemon Glaze

What a delicious twist to a family favorite recipe. We make this Lemon Zucchini Bread many many times each year. This time I added some fresh raspberries I picked up at the corn stand.



Ingredients
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
2/3 c. sugar
1/2 c. canola or vegetable oil
1/2 c. buttermilk
grated zest of one lemon
juice of one lemon (about 2 Tbl.)
1 c. grated zucchini (peeled or unpeeled)
1 1/4 - 1 1/2 c. fresh raspberries
Lemon Glaze
1 c. powdered sugar
1 tsp. meringue powder, opt. (this helps the icing harden)
grated zest of one lemon
1/4 - 1/2 tsp. lemon extract, opt.
1/2 - 1 Tbl. milk, as needed (or lemon juice)

Instructions 
Preheat oven to 350 degrees.  Grease and flour a 9x5-inch loaf pan (I like to line mine with parchment paper and spray with cooking spray, so I can easily remove the bread from the pan); set aside.  In a medium bowl combine the flour, baking powder and salt; set aside.  In a separate large bowl whisk the eggs, sugar and oil together.  Add the buttermilk, lemon zest and lemon juice and stir until combined.  Stir in the zucchini. 

next full instruction : www.eatcakefordinner.net

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