Your family reunion and social gatherings are the perfect place to swap for tried and true recipes from friends and those you love. Be on the lookout for those yummy dishes that come to the buffet table, but end up leaving as an empty dish. For those, you’ll want to track down the owner that empty dish and get the recipe!
For our 105th White Family reunion held this past August, my cousin Grace Minnick Hickox made this glazed lemon zucchini loaf recipe. What a delicious treat! For me, this loaf seemed more like a dessert than just a bread served with dinner. It was so moist, flavorful, eye appealing, and I found out it was perfect when served with a cup of coffee after my meal!
With zucchini in a higher than normal abundance in our gardens this year, this is the perfect recipe to try, but make more than one loaf and freeze it for a later date – I promise you will be glad you did!
Special thanks go to my cousin Grace for sharing this recipe with me, so I could share it with all of you. Thank you, Grace!
Ingredients:
- 2 cups of all-purpose flour
- ½ tsp. salt
- 2 tsp. baking powder
- 2 eggs
- ½ cup of canola oil
- 2/3 cup of sugar
- 2 Tablespoons of lemon juice
- ½ cup of buttermilk
- Just the zest of 1 lemon
- 1 cup of grated zucchini
Lemon Glaze:
- 1 cup of powdered sugar
- 2 Tablespoons of lemon juice
- 1 Tablespoon of milk (add milk to your desired consistency)
Directions for bread:
Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs thoroughly. Then add oil and sugar until well blended.
Now add the lemon juice, buttermilk, and lemon zest to this mixture, again blend all together thoroughly.
Fold in the zucchini until it is mixed well, do not over stir.
Add dry mixture (the flour, salt, baking powder) to the wet mixture and stir together until thoroughly mixed.
Pour your batter into a greased 9×5 loaf pan.
Bake at 350 degrees for 40-45 minutes.
While the bread is baking, make your glaze for the bread’s top.
Once the bread is removed from the oven, allow to cool briefly, then while the bread is still warm, spoon the glaze over the top and allow it to set up before cutting and serving.
ENJOY! From: “In the Kitchen with Sheryl”
