Got zucchini? Lemon Zucchini Bread with Lemon-Coconut Glaze is another fabulous way to use it up.  If you’re not familiar with baking with zucchini, fear not.  All it does is add moisture and nourishment to baked goods — not flavor.

This lemon bread satisfies something in me that longs daily for lemon pound cake — another of my favorite things.   Made with coconut oil, a green vegetable, and organic sugar, however, I can pretty much justify this any day of the week.

One bowl for dry ingredients:

2 c. flour,

1/2 tsp. salt

2 tsp. baking powder

And one bowl for the rest:

2 beaten eggs,

1/2 c. melted coconut oil (I use unrefined for coconut flavor)

1 1/4 c. sugar.  Mix well and stir in the rest:

2 T. fresh lemon juice,

the zest from 1 lemon

1/2 c. buttermilk (If you don’t have buttermilk on hand, put 1 T. white vinegar into a 1 c. measure.  Fill the rest of the cup with milk and let it sit at least five minutes.)

Add the dry ingredients into the wet and gently stir.  Remember, with any quick bread, including pancakes and muffins, don’t overstir.  Stir just until the dry ingredients are fully moistened.  Too much stirring negatively affects the final texture and consistency.

Gently fold in 1 c. of finely grated zucchini.

I use coconut oil or butter to grease my pan and then sprinkle cinnamon sugar over the top of the oil. Pour the batter into a greased loaf pan.

Bake in a preheated 350 degree oven for 50-55 minutes or until a knife inserted in the center comes out clean.  Remove from the oven and cook in the pan for 10-15 minutes and then remove to a wire cooling rack to cool completely before slicing.

While the bread is baking, make up your yummy glaze.  To 1 c. of sifted powdered sugar, add 2 T. lemon juice, and 1 T. milk and whisk together until smooth.  Add in 1/3 c. sweetened coconut flakes.

When the bread is still warm move it to a serving platter and pour the glaze over the top.  I even froze a loaf and extra glaze and they thawed beautifully on the counter to serve guests.  I would imagine it would also translate well to muffins if you were so inclined.

Hope you love this one as much as we do!

Lemon Zucchini Bread with Lemon-Coconut Glaze

 

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

Impossibly soft lemon bread blanketed with a tart, lemony-coconut glaze. Here's an easy and delicious way to use up that garden zucchini!

Alison: That Which Nourishes

Serves: 1 loar

Grocery List

• 2 c. flour,
• ½ tsp. salt
• 2 tsp. baking powder
• 2 beaten eggs,
• ½ c. melted coconut oil (I use unrefined for coconut flavor)
• 1¼ c. sugar.
• 2 T. fresh lemon juice,
• The zest from 1 lemon
• ½ c. buttermilk (If you don't have buttermilk on hand, put 1 T. white vinegar into a 1 c. measure. Fill the rest of the cup with milk and let it sit at least five minutes.)
• 1 c. finely grated zucchini
• Glaze:
• 1 c. sifted powdered sugar
• 2 T. lemon juice
• 1 T. milk
• ⅓ c. sweetened coconut flakes

Here's how...

1. Preheat oven to 350 degrees.
2. Grease one loaf pan and sprinkle with cinnamon sugar.
3. In a small bowl, mix flour, salt, and baking powder.
4. In another bowl, mix eggs, melted coconut oil, sugar, lemon juice and zest, and buttermilk.
5. Gently mix wet and dry ingredients just until combined.
6. Fold in zucchini.
7. Put in loaf pan and bake for 50-55 minutes or until a knife inserted in the center comes out clean.
8. Cool in pan for 10-15 minutes and then remove to a wire rack to cool before slicing.
9. While the bread is baking, make up your yummy glaze.
10. To sifted powdered sugar, add lemon juice, and milk and whisk together until smooth. Add in sweetened coconut flakes.
11. When the bread is still warm move it to a serving platter and pour the glaze over the top.

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