Lemon Zucchini Bread with Lemon-Coconut Glaze
 
Prep time
Cook time
Total time
 
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:
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.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/lemon-zucchini-bread-with-lemon-coconut-glaze/