Sweet Beginnings: Lemon Zucchini Bread #BrunchWeek

Welcome to day #2 of #BrunchWeek! I hope you had a chance to check out yesterday's posts from all the participants. There are some amazing recipes - so many I can't wait to try!

And this one here, is one that I definitely can't wait to make again.

I mean...lemon bread, with some zucchini tossed in it? Yes, please!! I love all things lemon, which is no secret. But this bread...is just amazing. Thanks to Dixie Crystals, Nielsen-Massey Fine Vanillas and Flavors, and KitchenIQ for the amazing #sponsor gifts, that I was able to incorporate into this recipe.

This bread has a touch of sweetness, but is not overly sweet. Same with the lemon flavor - the lemon extract in the bread and the lemon zest on top give a nice lemon flavor, without being overwhelming. And the zucchini...well, that makes this a healthier bread, right?? Ok, so no one is calling this health food, but at least you get some veggies with your treat.

The original plan was just for lemon bread, but I had some shredded zucchini left over from some scones I made earlier, and I decided to add it to the bread because...why not?? I'm so glad I did. I took the bread to work the next day to share with co-workers and I devoured a couple of pieces pretty quickly. Then told J that he really missed out, not trying it before I took it.

Of course, then I promised to make it again so he could try it. That's my story, and I'm stickin' to it.

This lemon zucchini bread will make a great addition to your next brunch get together, and your guests will be asking you for the recipe. And wishing there was some left over so that they could take a slice home with them. But there won't be. Unless you make an extra loaf and hide it away for yourself for later. I highly recommend you do this.

Be sure to check out this and other amazing recipes from today at the bottom of the post, and if you haven't already - enter the giveaway drawing!! There are some amazing prizes to be had y'all, from some amazing and generous sponsors!! If you missed the earlier post, you can check out the prizes here.

Lemon Zucchini Bread

Adapted from Just Baked, via Southern Living October 2004

Ingredients

1/2 cup butter, softened
1 cup Dixie Crystals granulated sugar
2 large eggs
2 tsp Nielsen-Massey Pure Lemon Extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp lemon zest, divided
1 cup shredded zucchini (about half of a medium-sized zucchini)
1 cup Dixie Crystals powdered sugar
2 Tbsp fresh lemon juice
1 Tbsp Dixie Crystals granulated sugar

Preparation

Preheat oven to 350° F. Coat an 8x4 loaf pan with butter, oil, or cooking spray and flour, and set aside.
In the bowl of a stand mixer, using the paddle attachment (or in a large bowl if using a hand mixer), beat the softened butter at medium speed until creamy. Gradually add the granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, mixing until just incorporated after each one. Add the lemon extract and mix until just combined.
In a separate bowl, stir together the flour, baking powder, and salt. With the mixer on low speed, alternate adding the milk and the flour mixture, with the last addition being the flour mixture. Add one tablespoon of the lemon zest and the zucchini and mix into the batter.
Spoon batter into prepared loaf pan and bake for 45 minutes to an hour, or until a toothpick inserted in the middle comes out clean. Start checking around 40 minutes as time will vary for each oven and loaf pan.
Remove from oven when done and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely.
When the bread is cooled, combine the powdered sugar and lemon juice in a small bowl, stirring until smooth. Spoon the sugar glaze evenly over top of bread, letting excess drip down sides. Mix the remaining tablespoon of lemon zest together with the granulated sugar and sprinkle on top of the glazed bread. Slice and serve!

a Rafflecopter giveaway Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Be sure to check out the rest of today's #BrunchWeek recipes!

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