Recipe Details
Ingredients
-
2cupscake flour
-
2teaspoonsbaking powder
-
½teaspoonsalt
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2eggs
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1cupwhite sugar
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½cupcanola oil
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½cupbuttermilk
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2tablespoonslemon juice
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1lemon, zested
-
1cupgrated zucchini
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1cuppowdered sugar
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2tablespoonslemon juice
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1tablespoonmilk
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
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Mix flour, baking powder, and salt together in a medium bowl and set aside.
-
Beat eggs in a large bowl. Add sugar and oil until well blended. Add buttermilk, lemon juice, and lemon zest and blend together. Fold in zucchini until it is mixed well. Add flour mixture and blend together until well combined. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes.
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While loaf is still warm, combine powdered sugar, lemon juice, and milk in a bowl for glaze and spoon over bread. Let glaze set up before cutting and serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories439 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 2g |
8% |
| Cholesterol 47mg |
16% |
| Sodium 304mg |
13% |
| Total Carbohydrate 70g |
26% |
| Dietary Fiber 1g |
3% |
| Total Sugars 42g |
|
| Protein 5g |
11% |
| Vitamin C 3mg |
3% |
| Calcium 102mg |
8% |
| Iron 3mg |
17% |
| Potassium 119mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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