Saturday, June 8, 2013

Lemon Glazed Zucchini Bread

If you grow an abundance of zucchini this summer, bookmark this recipe.
You need 1 cup of shredded zucchini. I made 5 loaves of this for the shelter so you will see larger quantities in the photos. 

Wrap the zucchini in a towel and pat it to take out excess moisture.

In a bowl, measure out 2 C. flour, 3/4 C. sugar, 2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt and 1/2 tsp. of nutmeg.  Whisk to combine.  Add the shredded zucchini and toss to coat. In a separate bowl, mix 2/3 C. of milk, 2 tsp. lemon zest and 1 large egg.  Whisk in 1/3 C. melted butter.

Mix the wet ingredients with the dry and stir just until blended.  Pour the batter into a greased loaf pan and bake in a 350 degree oven for about 50 minutes until a toothpick stuck in the center comes out clean.

Let them cool in the pans for about 10 minutes.  Meanwhile, mix 2/3 C. confectioners sugar, 4 tsp. buttermilk and 2 tsp. lemon juice and mix until smooth.  Pour over the loaf and leave in the pan to cool completely.

A bunch of the guys at the shelter were not familiar with zucchini bread and didn't want to try it.  Until they heard the guys eating it begin to moan and groan.  When I left, all the doubters were enjoying their slices.