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 canola oil
  • 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.

 

 

 

9 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!

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