Lemon Zucchini Bread
Nutrition Facts
8 servings Serving Per Container
Serving size 1 slice
| Amount Per Serving | ||
|---|---|---|
|
Calories |
390 |
|
| % Daily Value* | ||
| Total Fat 16g | 20% | |
| Saturated Fat 13g | 67% | |
| Cholesterol 50mg | 17% | |
| Sodium 270mg | 12% | |
| Total Carbohydrate 56g | 20% | |
| Dietary Fiber 1g | 4% | |
| Sugars 31g | ||
| Includes Added Sugars 30g | 31% | |
| Protein 6g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 41mg | 4% | |
| Iron 2mg | 10% | |
| Potassium 120mg | 4% | |
Ingredients
- 2 cups Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 2 Eggs
- 1 cup Sugar
- 1/2 cup Coconut Oil, melted, cooled
- 1/2 cup Buttermilk
- 1 tsp Vanilla Extract
- 1 Lemon, zested & juiced
- 1 cup Zucchini (1 small), grated, excess liquid squeezed out
- Lemon Glaze: ---
- 1/2 cup Powdered Sugar
- 1/2 Lemon, zested & juiced
Method of Preparation
Step 1
Preheat the oven to 350°F. Spray a 9x5 loaf pan with pan spray.
Step 2
In a bowl combine the flour, salt, and baking powder. Set aside.
Step 3
Using a hand mixer, beat eggs for 1 minute.
Step 4
Add sugar and coconut oil, beat until "fluffy".
Step 5
Add buttermilk, vanilla, and lemon. Mix in.
Step 6
Fold in zucchini and dry ingredients until barely combined.
Bake for 40-45 minutes, or until the center is set.
Cool for 15 minutes before removing from the loaf pan to cool completely.
Step 7
In a small bowl, mix together the powdered sugar, lemon juice, and zest. Set aside.
Step 8
Once the bread is cooled completely, drizzle the lemon glaze over the top of the bread.
