Lemon & Zucchini really are the stars in this dish. Perfect for breakfast, brunch or as an evening treat. I promise you won't get enough of this light and refreshing loaf!
Ingredients
For The Cake
4 Cups All-Purpose Flour
4 Eggs
1 1/2 Cups Granulated Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 Zucchini ; shredded
2/3 Cup Unsalted Butter ; melted
2 Lemons ; zested
Juice Of 2 Large Lemons
For The Glaze
1 Cup Powdered Sugar
Juice Of 1 Large Lemon
Directions
Preheat oven to 350 degrees. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray or spray large bundt pan. Set aside.
In a large bowl, mix all ingredients for bread, stirring to completely combined.
Pour into greased pan(s) and bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
For glaze, whisk together powdered sugar with lemon juice until smooth. Drizzle over bread.
Place cake in fridge and let the glaze set then enjoy!
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