Lemon Zucchini Bread
A breakfast bread that’s delicious, lemony and has a veggie snuck in? Yes please! If you have to use up your garden’s summer zucchini haul, this recipe is for you! Easy to make, this recipe is one you’ll make over and over again… we promise!
For the bread
2 cups organic all purpose flour
2 tsp baking powder
1/2 tsp salt
2 large organic eggs
1 cup organic sugar
1/2 cup organic canola oil
1/2 cup organic buttermilk
Zest of 1 organic lemon
2 tbsp fresh organic lemon juice (about 1 lemon)
1 cup shredded organic zucchini
1 cup of powdered sugar
2 tbsp Uncle Matt’s No Sugar Added Lemonade
Heat oven to 350 degrees. Spray 4 mini loaf pans with cooking spray. You may also use a standard loaf pan.
In a small bowl, combine the flour, baking powder, and salt. Stir with a whisk to break up any clumps and then set aside. Next, in a large bowl with hand blender or a stand mixer, beat the eggs for 30 seconds. Add the sugar and oil and beat together until well combined, fluffy and pale in color (approximately 1 minute). Add teh buttermilk, lemon zest and lemon juice. Blend together til mixed.
Add the shredded organic zucchini and the bowl of dry ingredients to the wet mixture. Stir until just combined and all flour is mixed in. Evenly divide the batter between 4 mini loaf pans or one standard loaf pan. Cook the mini loaf pans for 30-35 minutes or the standard loaf pan for 40-45 minutes. When baked, the bread will spring back when pressed with a finger. Alternatively, a toothpick in the middle will come out clean. Remove from oven and set on a cooling rack to fully cool.
Mix the powdered sugar and Uncle Matt’s No Sugar Added Lemonade with a fork until combined. Add more juice if it’s too thick and if too runny, add a bit more powdered sugar. Drizzle the glaze over the bread with a fork or use a Ziploc bag with the corner cut. Enjoy!