Once zucchini season gets into full gear, one of the most requested recipes is zucchini bread. Chef Robert Robert Gerstenecker demonstrated this particularly delicious version at the Morningside Farmers Market this year.
Ingredients:
2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1/2 cup canola oil 2/3 cup granulated sugar 1/2 cup buttermilk Juice and zest of 1 lemon 1 cup grated zucchini
Preparation:
Preheat oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In a medium bowl, whisk together eggs, oil and sugar. Add buttermilk, lemon juice and lemon zest. Fold in zucchini and stir well. Add liquid ingredients to dry ingredients and stir until just blended. Do not overmix. Pour batter into prepared pan and bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then move loaf to a wire rack to cool completely. While load is cooling, make lemon glaze.
1 cup powdered sugar
Juice of one lemon
Whisk sugar and lemon together. Sppon glaze over cooled loaf. Let it set and then serve.