Lemon Zucchini Bread with Lemon Glaze

Lemon Zucchini Bread with Lemon Glaze Recipe

It seems most people I talk to love lemon-flavored treats, whether it’s candy, baked goods, or  lemon-flavored sauces for pastas and seafood.  There is just something about that refreshingly sweet-sour zippy taste of lemon that is so addicting.

I’ve always loved lemony desserts, including lemon cakes.  I did some experimenting again with whole wheat, honey, buttermilk and squash and churned out this delightful lemon cake that you are sure to enjoy.  Lots of fresh lemon zest and a heavenly lemon glaze to top it all off.

I used yellow squash this time – the color blends in perfectly and you can’t even tell it’s there (perfect deception opportunity if you have little ones…or big ones that are resistant to “healthy” ;).  Alternatively you can use zucchini.  And how about this for a twist:  Instead of lemon, use lime (lime zest and lime juice) to complement the green flecks of the zucchini.

If you think this recipe sounds good, be sure to check out my Chocolate Deception Cake!

If you haven’t already, come connect with me on The Daring Gourmet’s Facebook Page.  Would love to have you on board!

Lemon Zucchini Bread with Lemon Glaze
 
A tender and moist loaf cake made using whole wheat flour, honey, buttermilk, and fresh zucchini or yellow squash. It is topped with a refreshing lemon glaze.
:
Ingredients
  • For the Loaf:
  • 1 cup grated yellow squash or zucchini (leave the skin on and use the small holes of the grater)
  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup brown sugar
  • ⅓ cup honey
  • 2 large eggs
  • ½ cup coconut oil (healthier, but you can use canola instead)
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • For the Lemon Glaze:
  • 1 cups confectioners’ sugar, sifted
  • 3 tablespoons fresh lemon juice
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
  2. Using your hands, squeeze as much liquid out of the squash as you can. Set aside.
  3. In a medium bowl, sift the flour, baking powder, baking soda, and salt; set aside.
  4. In a large bowl, add the sugar and eggs and beat until smooth, about 1 minute. Add the honey, oil, vanilla extract, buttermilk, lemon juice and lemon zest beat another minute until smooth. Using a rubber spatula, gently stir in the squash until the strands are separated and combined with the batter. Gradually add the flour mixture to the batter and gently fold it in, just until combined. Be careful not to stir too much.
  5. Pour the batter into the prepared pan and bake 45-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove the pan from the oven and set it on a wire rack. Let the loaf cool in the pan for 5 minutes before removing from the pan and setting it on the wire rack to cool completely.
  6. To make the lemon glaze, in a small bowl, stir together the confectioners’ sugar and lemon juice together. Add more sugar if the mixture is too liquidy. Add more lemon juice if it’s too stiff. Once the loaf has cooled, pour the lemon glaze over the top of the loaf and let it drip down the sides. Allow the glaze to harden for 15 minutes before serving.

 

 

 

17 Responses

  1. Linda

    wrote on

    Oh my gosh, all of your recipes just sound wonderful.
    I now know where to go for just about anything I feel like making.
    You’re so appreciated.

    • The Daring Gourmet

      wrote on

      Linda, thank you so much for your kind words and generous compliments. I’m happy you found my food blog and look forward to your feedback on the recipes you try. Happy cooking!

  2. wrote on

    hello,
    i made this recipe today and tho the ingredient list included honey, it was not included in the body/method of the recipe. i omitted the honey anyway as i prefer a less sweet end product, but i was curious to know when you would add the honey or if the honey isn’t supposed to be included at all?
    thanks!

    • The Daring Gourmet

      wrote on

      You are so right! Thanks for pointing out that oversight – I’ve made the correction. Thanks for visiting and for trying the recipe!

  3. jewel cooke

    wrote on

    How much honey!!

    • The Daring Gourmet

      wrote on

      Hi Jewel! Not sure why it’s not showing up on your screen. It’s 1/3 cup of honey. Enjoy!

  4. Martha Asermely

    wrote on

    This is a wonderful recipe. It is so good!

    • The Daring Gourmet

      wrote on

      Thank you, Martha, I’m so happy you enjoyed it and appreciate the feedback!

  5. Rebecca

    wrote on

    This was a great recipe! I did make some changes though. I eliminated the brown sugar and used only one half cup honey as a sweetener. I also substituted the half cup canola oil for one half cup applesauce and I used all white whole wheat flour. I baked them in a muffin tin for 21 mins at 350° and they were perfect. Moist and delicately sweet with a beautiful lemony undertone. A half pecan on top of each for looks :) Thanks!

    • Kimberly @ The Daring Gourmet

      wrote on

      Fantastic, Rebecca, I’m glad you enjoyed it! I virtually never use canola oil for anything simply because it’s so bad for you. For baking I usually use butter or coconut oil (olive oil in a few cases). Apple sauce is a good choice if you’re looking to cut down on calories and yes, it does make baked goods nice and moist. Thanks for your feedback!

  6. Taylor

    wrote on

    Can the zucchini be omitted?

    • Kimberly @ The Daring Gourmet

      wrote on

      Hi Taylor! Well, the recipe is configured to include the bulk and moisture of zucchini, so if it’s omitted you would need to replace the bulk and moisture with something else…

  7. Julie VanderToolen

    wrote on

    Sorry if this is a dumb question, do I need to cook the zucchini or squash first?

    • Kimberly @ The Daring Gourmet

      wrote on

      Not a dumb question at all, Julie! Nope, all you have to do is shred it and throw it in there! It will cook while the cake is baking. Enjoy!

  8. Anonymous

    wrote on

    Looks awesome, can’t wait to try it. Why is canola oil bad for you?

    • Kimberly @ The Daring Gourmet

      wrote on

      Thanks! A quick online search “why is canola oil bad for you” will yield a lot of information. In a nutshell, it’s the same thing as rapeseed oil (from rapeseed plants) which was initially just used for industrial purposes. Because there is an overabundance of rapeseed oil produced, a group of scientists several decades ago wanted to turn it into something “edible” in order to make use of the reserves (just like our overabundance of corn for animal feed was turned into corn syrup, also incredibly bad for you). So they’ve taken a toxic substance and have refined it to death (it’s one of the most refined oils there is – it’s also genetically modified) in order to turn it into something that won’t lead to a sudden death…just a gradually one! ;) It’s produced and refined using very harmful chemicals (including benzene) and is also heavily deodorized to hide the naturally horrific stench of rapeseed oil. In an attempt to get rid of its bad reputation and its association with industrial use, its name has been changed and marketed as canola oil (“can” for Canada where the most rapeseed is produced – “can oil = canola”). It’s been marketed as “heart healthy” because it doesn’t have saturated fats and contains omega 3’s, but nothing could be further from the truth. It’s very heart damaging and also contains a lot of rancid oils which are carcinogenic.

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