Ingredients - 2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1 Lemon, zested and juiced
- 2 large Eggs, room temperature
- 1/2 cup Whole Milk, plus 1 teaspoon, divided
- 1/3 cup Vegetable Oil
- 4 tablespoons Lemon Juice, divided
- 1 teaspoon Pure Vanilla Extract
- 1 cup Shredded Zucchini
- 2 cups Powdered Sugar
Directions - Preheat the oven to 400°F. Grease and flour a 9 x 5-inch baking pan.
- In one bowl, mix together the flour, sugar, baking powder, salt, and lemon zest.
- In a separate bowl, beat together the eggs, 1/2 cup milk, oil, two tablespoons of lemon juice, and vanilla.
- Mix the wet ingredients into the dry. There should be plenty of lumps in the batter.
- Gently fold in the zucchini.
- Pour in the batter into the baking pan.
- Bake in the middle oven rack for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and run a knife along the edges. Leave to cool for 15 minutes, then take out the loaf from the pan and place on a wire rack to cool completely.
- While the bread is cooling, whisk together the remaining lemon juice, powdered sugar, and milk until it forms a loose paste. Brush over the bread.
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