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.
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Ingredients
Lavender Lemon Zucchini Bread
- 1 and ¾ cups all-purpose flour (220 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoons dried culinary-grade organic lavender
- ½ cup butter, unsalted, melted 1 stick, (113 grams)
- ½ teaspoon salt
- ½ cup packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs at room temperature
- ¼ cup cream cheese sub for greek yogurt or sour cream if desired (60 grams)
- 2 teaspoons pure vanilla extract
- 1 and ½ cups shredded zucchini (180 grams)
- 2 small lemons, zest and freshly squeezed juice (or 1 large lemon)
Lavender Lemon Icing
- 1 ½ cups powdered sugar (187 grams)
- 1 tablespoon dried lavender buds1 lemon,
- 1 lemon zest and juice freshly squeezed
Instructions
- 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.
Lavender Lemon 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!
Notes
-
- It's best to let this loaf cool completely, about two hours, before removing it from the pan and icing it.
- Cover and store leftover bread at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Freeze for up to 2 months, wrapped airtight.
Nutrition
Serving: 1slice | Calories: 202kcal | Carbohydrates: 33g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 364mg | Potassium: 40mg | Fiber: 1g | Sugar: 28g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Servings: 12 large slices
Calories: 202kcal