Making zucchini bread has me feeling a little bit like a magician.
When using the finer side of a box grater to shred zucchini, we can create a disappearing act so convincing, people will wonder if David Copperfield is in the room. As the bread bakes and becomes golden, the zucchini disappears and what we’re left with is a tender tasty bread with subtle zucchini flavor, and little winks of green indicating that something earthy played a role here. The inclusion of olive oil also works to enhance the flavors and moisture along with providing healthy fats and antioxidants.
Okay…this Zucchini & Olive Oil Bread with Lemon Crunch Drizzle has me dreaming of spades and shovels, trowels and pitchforks…
Once upon time, Dom and I made a very valiant effort at having a garden but it was all we could do to keep the deer and bunnies away. We planted tomatoes, peppers, cucumbers and zucchini. I even planted a lovely border of marigolds around our 10×8 swatch of salad, but their little flower faces did nothing to scare away the visitors. And although much of what we planted became the blue plate special for our animal kingdom, we did manage to produce enough zucchini to make more than a loaf of bread or two.
Who doesn’t love the versatility of zucchini? Soups, fritters, frittatas…the options are endless.
This bread is a treat all by itself, but by adding a healthy drizzle of lemon crunch it goes from great to superb. It’s like the difference between a cup of vanilla bean ice cream and a cup of vanilla bean ice cream with warm chocolate sauce, chopped nuts and a cherry on top.
There’s something about this crunchy citrus-y drizzle-y drizzle on soft sweet cake-y zucchini bread that has me thinking those bunnies weren’t so bad…
There just may be another outdoor salad bar in our future…
Buon Appetito!
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Zucchini & Olive Oil Bread with Lemon Crunch Drizzle
Ingredients
- 1/2 cup walnut pieces (optional)
- 1 1/2 cups sugar
- 2 1/4 cup flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 cup olive oil
- 2 eggs
- 2 cups grated, unpeeled zucchini
- 1 tsp vanilla
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup granulated sugar
- 3/4 cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees and grease and flour a bread pan. Set aside.
- Place walnuts in a single layer in a small frying pan. Over medium heat, toast them until golden brown and aromatic, about 10 minutes. Cool the walnuts completely and set aside.
- In a large bowl sift together sugar, flour, salt, baking soda, baking powder and cinnamon. Set aside.
- In a medium bowl, beat olive oil, eggs, zucchini and vanilla for about 3 minutes, until light and fully incorporated.
- Add wet mixture and walnuts to dry mixture and stir until fully combined. It will have a (relatively) thick consistency. Not as loose as traditional cake batter.
- Pour batter into pan.
- Bake for 1 1/4 hrs. or until toothpick comes out with very little crumb attached.
- In the meantime prepare the lemon drizzle.
- In a medium bowl, whisk together the lemon juice and granulated sugar, then whisk in the confectioners’ sugar until mixture is completely smooth.
- Remove bread from oven and allow to cool for 10 minutes in the pan.
- Carefully invert it onto a wire rack.
- Using a spoon, drizzle the lemon drizzle atop the bread. It will adhere to the bread and set as it cools.
- Transfer bread to a serving plate.
- Slice and serve.
Ciao!
Amazeballs! I can’t wait to try this combo. My son’t teacher loves zuchini bread, and so this could be great to make for her. And add some of your lemon glaze, voila, heaven! Thanks.
YAY! 🙂
Is it sweet? Savory? I wondered when I saw the title!! I am mighty impressed you tried your hand at a veggie patch. I have only tried herbs and killed them in a week. Love this bread – I always have zucchinis lying around! Most versatile veggie EVER! 🙂
Indeed the most versatile veggie! Sweet and savory for sure! My favorite way to eat! Thanks, Nagi!
This bread looks delicious! Love the glaze!!!
Thanks, Amanda! It’s quite yummy!
Oh Annie, this looks incredible! I haven’t had zucchini bread in ages, but it’s one of my favorites! And to top it with a lemon crunch drizzle… brilliant flavor combinations! I can’t wait to give this one a try!
I hear you…it’s a recipe that I tend to forget about but it’s so good!! Thanks, dear!
That lemon drizzle sounds so good! We’re working on a garden for this summer and so far most of the work has been a serious fence to keep out the herd of deer, racoons, and all sorts of other wildlife! I’m really looking forward to having some of our own fresh produce right out the door though!
That is so exciting! The garden I described was the first my hubby and I had ever planted. It was so much fun and actually created, for us both, a very proud moment when the first little plant produced an edible offering! Have fun, Kari!
The combination of flavors in this bread sounds amazing! I have to admit though that the lemon crunch drizzle is the whole reason I want to try this bread. I love anything with lemon!
That drizzle is pretty special! Thanks, Ashley!