GF Glazed Lemon Zucchini Bread
It's that time of year when gardens are overrun with zucchini. Use some up by making this quick bread with a sweet, lemony glaze. Turn this recipe into regular sized or mini muffins for a bite-sized treat.
GF Glazed Lemon Zucchini Bread
Ingredients
Bakers Note: This Pinterest-inspired recipe calls for cake flour. Thanks to our friend Nicole at Gluten Free On A Shoestring for sharing some of her favorite ways to successfully combine gluten-free baking ingredients to modify all purpose flour for special baking purposes. The Better Batter flour and cornstarch mixture in this recipe mimic the light, tender crumb which results from using cake flour. In this case it is best to weigh your ingredients using a kitchen scale to make sure you have the correct proportions. Cup measurements are approximated below in case you don't have a scale.
For the Quick Bread:
- approx. 1 2/3 c (230 grams) Better Batter All Purpose Flour
- approx. 1/3 c (50 grams) cornstarch (or if you can't do cornstarch, try arrowroot powder)
- 1/2 tsp salt
- 2 tsp baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 1/4 cups sugar
- 2 Tbl fresh lemon juice
- 1/2 cup buttermilk (No buttermilk on hand? Try milk + 1 Tbl white vinegar and let it sit 10 minutes before mixing in with the rest of the recipe)
- zest of 1 lemon
- 1 cup finely grated zucchini, gently squeezed in a kitchen towel to remove excess moisture
- Vegetable shortening or cooking spray to grease the pan
For the Lemon Glaze:
- 1 c Better Batter Corn-Free Powdered Sugar
- 2 Tbl fresh lemon juice
- 1 Tbl milk
Instructions
Preheat and Prepare. Preheat the oven to 350 degrees. Grease a 9x5 loaf pan with vegetable shortening. Cooking spray may be used too, but it may yield a very crispy crust.
Prepare the Dry Ingredients. Mix flour, salt and baking powder in a medium bowl and set aside.
Prepare the Wet Ingredients. In a large bowl, whisk the eggs well. Add oil and sugar and whisk until well blended. Add lemon juice, buttermilk, and lemon zest to this mixture and blend all together. Stir in the shredded zucchini. Add the flour mixture to the wet mixture and blend well. Pour the batter into the prepared loaf pan.
Bake and cool. Bake for 45-55 minutes (rotating pan halfway through the cooking time) or until a toothpick inserted in the center of the bread comes out clean the the top is golden brown. If the bread is browning too quickly tent with aluminum foil during the second half of the cooking time. Remove from the oven and cool on a wire rack 10 minutes before removing from the pan.
Make the glaze. While the bread is cooling, make this lemony glaze. Whisk together the powdered sugar, lemon juice, and milk in a small bowl. Drizzle over the bread just after it comes out of the loaf pan for best results.
Cooling. Let the glaze set up and bread cool before slicing. Make these muffins in a standard muffin pan and bake for 17-18 minutes or in a mini muffin pan for 9-10 minutes. Drizzle the muffins with the glaze while they are still warm. Enjoy!
Adapted from Lil Luna
