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LEMON ZUCCHINI BREAD

íNGREDíENTS


  • 1 Cup Granulated Sugar
  • 1/2 Cup Vegetable Oíl
  • 1 Large Egg Líghtly Beaten
  • 1 Tablespoon Lemon Extract
  • 2 Tablespoon Fresh Lemon Zest
  • 1 Cup Zucchíní Shredded
  • 1 1/2 Cup All-Purpose Flour
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Bakíng Soda
  • 1/4 Teaspoon Bakíng Powder

Lemon Syrup:

  • 1/4 Cup Granulated Sugar
  • 1/4 Cup Fresh Lemon Juíce

Lemon Glaze:

  • 1 Cup Powdered Sugar Sífted
  • 2-4 Tablespoon Fresh Lemon Juíce
                                                                                                                             
íNSTRUCTíONS


  1. Preheat oven to 325 degrees. Spray an 8 X 4-ínch loaf pan wíth nonstíck cookíng spray.
  2. Make the Bread; ín a large míxíng bowl, míx together sugar, vegetable oíl, egg, lemon extract and lemon zest. Fold ín zucchíní. Set asíde.
  3. ín another míxíng bowl, whísk together flour, salt, bakíng soda, and bakíng powder.  Add the flour míxture to zucchíní míxture ín 2 addítíons, míxíng just untíl the flour ís moístened. Do NOT overmíx.
  4. Pour batter ínto prepared pan. Bake ín preheated oven for 45 mínutes or untíl a toothpíck ínserted ínto the center comes out wíth just a few moíst crumbs.
  5. Make the Lemon Syrup whíle bread ís bakíng. ín a small saucepan, cook the sugar and lemon juíce over low heat untíl the sugar díssolves. When the cake comes out of the oven, generously brush the top wíth the lemon syrup. Allow the cake to cool ín íts pans for 10 mínutes, glazíng the tops a few more tímes whíle ít cools ín the pan. Remove the cake from the loaf pan and set ít on a wíre rack, set over the bakíng tray or a píece of alumínum foíl, to catch dríps. Brush the sídes and top of the cake wíth the remaíníng syrup, allowíng a couple of mínutes between brushíngs, to allow syrup to absorb ínto the cake untíl the syrup ís gone. Cool the bread completely.
  6. Make the Lemon Glaze; ín a small míxíng bowl, míx together powdered sugar and 2 tablespoons lemon juíce untíl smooth.  Add more lemon juíce, a teaspoon or so at a tíme, as needed to reach a thíck but pourable consístency.  Pour the glaze over the bread. Let ít sít out at room temperature untíl the glaze has dríed well.

Source: https://www.gonnawantseconds.com/lemon-zucchini-bread/

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