Lemony Zucchini Bread

With my Church coffee cart up and running, and getting more and more successful each week, I now have a good excuse to start baking again without feeling guilty. I love to bake, but if I bake and I am not having people over, or going someplace that gives me an excuse for making something sweet, I feel guilty. I am really trying to loose weight, but it is so hard to do it when then are sweets, treats and goodies all around. So I have not been baking much for quite some time. But if it is for the church, well that it is all good, right?!

This time the coffee cart was fueled with some Nutella brownie bites, lemony zucchini bread and some chocolate chip cookies (I bought those). Once again, they were all gone at the end of the day. I like it that way, and apparently, so does everyone else. πŸ™‚

Yes, I did technically bake the brownies and I did add the Nutella, but they were from a mix. There is NOTHING wrong from baking from a mix, and often times, they have already been perfected and there is nothing else to change. They are simply perfection in a box. But we can all do that. My lemony zucchini bread, however, was all from scratch. I was inspired by another one of our blogger “family members”, but I am embarrasses to admit, I forget who the idea came from. I do apologize for that. Though the recipe is mostly my own.

Lemony Zucchini Bread

1 1/2 cups sifted flour

1/2 tsp baking soda

1/4 tsp baking powder

3/4 cup sugar

1 cup grated zucchini

1/4 cooking oil

1 egg

1 TBSP lemon juice

1 TBSP poppy seeds

Preheat the oven to 350* F or 180* C.

Spray cooking spray into a loaf pan.

Sift all the dry ingredients together, including the sugar, and add the zucchini.

Mix the egg, oil and lemon juice together then add to the dry mixture and mix only until everything is thoroughly combined, but do not over mix. Then pour the batter into the prepared loaf pan and spread evenly in the pan.

Bake for about 1 jour, or until it starts to turn a light golden color and an inserted toothpick comes out cleans.

Let it cool completely before adding the glaze and slicing.

The Glaze

2 TBSP lemon juice

1/2 cup powdered sugar

2 TBSP + 1 tsp fresh lemon zest

Whisk the lemon juice and powdered sugar together then drizzle it over the top of the bread. Sprinkle the lemon zest over the top. Slice and enjoy.

I think it is because of the zucchini, but this cake is so moist and delicate. It is a lemon lover’s delight. πŸ™‚

Sometimes, it is perfectly OK to enjoy those guilty pleasures in life. That’s what keeps us happy. Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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