Zucchini Lemon Bread with Lemon Glaze

Freezing in Summer, using it in Winter. Following the rule I took some of frozen shredded zucchini out and made zucchini bread. If you wish you can dress them up a little with a lemon

Lemon Zucchini Bread 8 – 10 mini loaves, or 2 regular size loaves(loosely adapted from Barbara Bakes)
German Buttercream
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2 1/3 cup flour
3tbl old fashion oats
1 1/2 tsp baking soda
2tsp cinnamon
1/2tsp salt
lemon zest from one lemon
1/2cup granulated sugar
1/2 cup brown sugar
1/3 cup oil
3 eggs
2tsp vanilla extract
3/4cup light sour cream
3cups finely shredded zucchini(I used unpeeled)- if using frozen zucchini, let it thaw then squeeze out as much liquid as you can.
Lemon Glaze
3tbl fresh lemon juice
2tbl butter
1-2 cup powdered sugar
red food coloring

To make these individual serving loaves I used Mini Loaf Pan 
 Preheat oven to 350F. Spray the pan with non stick spray, set aside.
In a large bowl whisk together flour, cinnamon, oats, baking soda, set aside.
In a mixing bowl beat together: sugar, oil, eggs, gradually add in sour cream, then vanilla extract and lastly stir in lemon zest. I find that if I use wire attachment zest gets stuck on the wire beater, so I prefer just stirring it in as last.
Add dry ingredients into the wet ingredient and stir just until combined.

full instruction : www.hanielas.com

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