Caramelized Lemon Lavender Zucchini Bread
A sophisticated twist on classic zucchini bread featuring floral lavender notes and a bright lemon glaze.
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Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Grated zucchini, squeezed dry
- 1 cup Granulated sugar
- 1/2 cup Vegetable oil
- 2 units Large eggs
- 1 teaspoon Dried culinary lavender
- 1 tablespoon Lemon zest
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Powdered sugar for glaze(optional)
- 2 tablespoons Fresh lemon juice(optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- 2
In a large bowl, whisk together the eggs, sugar, oil, and lemon zest until smooth.
- 3
In a separate bowl, sift the flour, baking powder, baking soda, salt, and dried lavender.
- 4
Gradually fold the dry ingredients into the wet ingredients until just combined.
- 5
Gently stir in the grated zucchini, ensuring it is evenly distributed through the batter.
- 6
Pour the batter into the prepared loaf pan and bake for 50-55 minutes until a toothpick comes out clean.
- 7
While cooling, whisk the powdered sugar and lemon juice to create a thin glaze.
- 8
Drizzle the glaze over the warm bread and let it set before slicing.
Nutrition per Serving
245
Calories
3g
Protein
32g
Carbs
12g
Fat
1g
Fiber
18g
Sugar
190mg
Sodium
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