ZUCCHINI LEMON BREAD
This recipe came about for a healthier zucchini lemon loaf when I was craving something lemon-y but didn't want a full two cups of sugar in my lemon loaf! You would be surprised how much sugar is in most lemon recipes! For this loaf, you want to leave on the skin of the zucchini when you grate it- wash the Zuchinni, dry it, and then grate on the smallest grater for shoestring- like peels. Trust me when I say a peeled zucchini is slippery and NOT fun to hold, and the skin contains lots...
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat oven to 175 Cº.
- In a bowl combine eggs, oil and honey and whisk to combine. Add shredded zucchini and lemon zest and juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppyseeds.
- Add the flour mix to the wet bowl and mix to combine.
- Spray two mini loaf tins with spray oil and divide the batter.
- Bake for about 40 minutes, or until the tops of the breads are golden and a toothpick comes out dry.
- glaze: Mix together glaze ingredients and drizzle over cooled bread.
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