Lavender Lemon Zucchini Bread

Savor the divine flavors of lavender lemon zucchini bread. Moist on the inside, but it develops a slighlty flaky a golden brown crust as it bakes, and is finished off with a drizzle of delicate lemon icing. It enchants the senses as it carries the beautiful flavors of summer from the garden to your table.

I've been on a major zucchini kick in our kitchen. The zucchinis from the garden are still fresh, and it's going into everything. From savory pasta sauce, to cider muffins, and herb infused basil zucchini bread. We simply can't get enough. I hope at least one of these recipes charms you and your family before we start adding warming spices and pumpkin and apples into all the things.

My son has started kindergarten and has half days. He gets home, we sit on the floor to do a craft, and we grab a slice of this lavender lemon zucchini bread. He keeps asking me if I can make it again. It seems he loves lavender lemon as much as his mom and our readers. If you need more inspiration, check out The Best Lavender Lemon Recipes.

Why you'll love this recipe:

• It is full of vibrant lemon lavender flavor and is loaded with freshly grated zucchini.
• It's got a beautiful texture. Golden brown on the outside, a nice crust forms, but remains moist and not too dense.
• No applesauce or highly processed vegetable oil. We love applesauce in this house, but since my kids aren't babies anymore, we rarely have it.

Tools:

• 9x5 metal loaf pan - Do not use a glass baking pan for bread like this. Glass is thicker and than your metal bakeware, which means it's slower to reach your oven's interior temperature and slower to cook, and your inside may stay raw while your exterior is done.
• Grater for zucchini
• Mixing bowl
• Spoon & Whisk
• Parchment paper
• Citrus zest

Ingredients:

Lemon Lavender Zucchini Loaf:

• 1 and ¾ cups (220g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ tablespoons dried culinary-grade organic lavender
• ½ cup (113 grams) butter, unsalted, melted
• ½ cup (100g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, at room temperature
• ¼ cup (60g) cream cheese or greek yogurt
• 2 teaspoons pure vanilla extract
• 1 and ½ cups (180g) shredded zucchini 
• 2 small lemons, (or 1 large) zest and freshly squeezed juice

Icing:

• 1 ½ cups powdered sugar
• 1 tablespoon dried lavender buds
• 1 lemon, zest and juice, freshly squeezed

Step by step how to make it:

• Preheat the oven to 350°F (176°C)
• Prepare a 9x5 loaf pan with parchment paper, leaving some showing on the sides for easy removal. I also lightly grease with butter or cooking spray.
• Add your butter to a small saucepan or to a microwave-safe bowl and melt on low until completely melted. Set aside to let cool.
• Grate zucchini and set aside.
• Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside. 
• In a medium bowl, whisk the cooled butter, brown sugar, granulated sugar, eggs, room-temperature cream cheese, lemon juice, lavender buds, and vanilla together until combined. 
•  Pour the wet ingredients into the dry ingredients. Gently stir or whisk until combined.
• Gently fold in zucchini
• Spread the thick batter evenly into your prepared loaf pan. 
• Bake for 55-60 minutes. Baking times vary, so keep an eye on yours, checking for doneness every 5 minutes at the 55-minute mark. The bread is done when a toothpick inserted in the center comes out clean.
• Remove the bread from the oven and allow it to cool before removing from the pan.
  

Icing:

After you remove the chilled bread from the pan, make the lemon glaze. In a small bowl, sift in powdered sugar and add your lemon zest, lavender buds, and freshly squeezed juice. Whisk until smooth. Drizzle the glaze over the loaf, slice and then serve!