Summer means lemons. This summer also seems to be the summer of zucchini. My Dad has insane amounts of zucchini coming out of his garden this year, which is good for me, because I love zucchini.
I also love zucchini bread, and anything baked with a hint of lemon in it. This quick bread is wonderfully tasty by itself - even my kids enjoy it even though they know there is green stuff in it.
But drizzle this baby with a sweet lemon glaze is just the best way to go. Still not too sweet, you can feel good about eating this a breakfast or just as at treat. The kids have been asking for this one a lot - and with the zucchini coming out of my Dad's garden, we've been having it a lot.
My glaze is made with Confectioners Style Swerve Sweetener - which is a zero calorie sugar replacement. The confectioners from Swerve is my favorite. This far it's been the best thing I've found to replace traditional powdered sugar.
Lemon Zucchini Loaf with Sugar Free Lemon Glaze
1 1/2 C. Whole Wheat Flour
1/2 C. All Purpose Flour
2/3 C. Swerve Granular Sweetner (or other sweetner that measures like sugar)
1 Tbsp. Baking Powder
1/3 C. Canola or Coconut oil
1/2 C. Milk + 2 Tea. Vinegar (let sit 10 mins), or buttermilk
1 C. shredded zucchini
1 Tbsp. Lemon Extract
I mixed Swerve Confectioners Sugar, more lemon extract (around 1-2 tea.), and a small amount of milk until the consistency was what I was looking for.
Combine milk (I used skim milk) with vinegar (I used apple cider) and let set 10 mins
Preheat oven to 350 degrees. Line or grease a loaf pan and set aside.
Grate your zucchini and set it aside. You can peel the zucchini beforehand if you do not want any green specks in your bread - but it's not necessary.
Combine your dry ingredients into one bowl
In another bowl beat your eggs, add your milk, lemon extract, and finally your zucchini.
Combine dry and wet ingredients until just mixed. Pour into loaf pan and bake for about 45-50 mins .
Do you like zucchini?
Do you have a garden?
What's your current favorite quick bread recipe?
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