Glazed Lemon Zucchini Bread

I received this recipe from Heather Hiebert, one of the now-retired owners of the well-known Patit Creek Restaurant. In conversation she mentioned she had this great zucchini bread recipe. I asked to please share it with us

This recipe calls for cake flour. I don't usually buy it unless I know I am going to use all of it. I have shared the substitution and have used it as well with success. Here it is again: Take one cup of all-purpose flour, spooned and leveled. Remove two tablespoons, and then add two tablespoons of cornstarch to the all-purpose flour. Sift together before using.

I know I will make this for gift-giving for the holidays, so I best get it done while zucchini is available.

Heather noted at the bottom of her recipe that she doubles it and it makes three loaves. She also adds two tablespoons of poppy seeds.

Ingredients:

2 cups cake flour

½ cup canola oil

½ tsp salt

1 1/3 cups sugar

2 tsp baking powder

2 Tbsp lemon juice

2 eggs

zest of 1 lemon

½ cup buttermilk

1 cup grated zucchini

Glaze ingredients:

1 cup powdered sugar

2 Tbsp lemon juice

1 Tbsp milk

Directions

Mix flour, salt, and baking powder in a medium bowl and set aside. In a large bowl, beat the eggs. Then add the oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to the mixture and blend them all together.

Fold in the zucchini until it is well mixed.

Add the dry mixture to the wet mixture and blend all together until well combined. Pour batter into a greased 9 x 5 loaf pan.

Bake at 350 degrees for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

This recipe was first published in The Times on September 27, 2018.