Lemon Zucchini Bread
 
 
Sweet and tangy, light and refreshing lemon poppy seed bread. Zucchini makes it healthy, right?!
Author:
Recipe type: Dessert
Ingredients
  • •••• CAKE •••••
  • ½ c. butter, softened
  • 1 c. cane sugar
  • 3 large eggs
  • 1 ¼ c. gluten-free flour*
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • ½ c. Greek yogurt
  • 1 c. shredded zucchini, yellow preferred
  • 1 Tbls. lemon zest, freshly grated
  • 2 tsp. poppy seeds
  • 1 tsp. real lemon extract
  • -
  • •••• GLAZE ••••
  • ½ c. 10x sugar
  • 1 Tbls. lemon juice, freshly squeezed
  • (You may multiply this if you really love glaze!)
Instructions
  1. •••• For the cake:
  2. Heat oven to 350˚.
  3. Cream butter and sugar together.
  4. Add eggs, one at a time, mixing well.
  5. Add salt, baking soda, yogurt, zucchini and extract, mix well.
  6. Add flour, lemon zest and poppy seeds and mix just until incorporated.
  7. Bake for 50 min – 1 hour, covering if the top begins to get to dark. Do not remove until risen in the middle and a cake tester comes out clean from the very center.
  8. Cake will fall slightly when cooling.
  9. -
  10. •••• For glaze:
  11. Mix sugar and lemon juice until smooth.
  12. Spread over bread and allow to dry before cutting (if you can.)
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/lemon-zucchini-bread/