What can I substitute for kefir?

I use kefir in the batter and it makes the bread super moist. I love this super healthy food so much that I try to include it in our daily diet in several ways. Whenever a recipe calls for milk or buttermilk, I replace them with kefir. It is healthier and makes the baked goody moister. On the other hand, if you can’t find kefir, you can still use buttermilk or yogurt to have a similar result.

Do you peel zucchini before shredding?

Although I don’t peel zucchini before shredding, nobody thinks there is zucchini in this bread. They think it is either lime zest or pistachio. No problem for me! On the contrary, I love to see those green pieces on my zucchini lemon bread slices.

Do you squeeze all the juice of shredded zucchini?

No. Don’t try to remove all the juice of grated zucchini otherwise your bread won’t be moist. Just grate the zucchini on a paper towel, nothing else is needed.

What oil for this lemon zucchini cake bread recipe?

I mostly use olive oil in my baking. It is another significant ingredient that helps this glazed lemon zucchini bread turn out moist. I don’t advice extra virgin olive oil though as it tastes much stronger than the regular one. Other than olive oil, which is also a way of cooking light, I think coconut oil, sunflower oil or canola oil would work fine too. As for butter, yes you can use it too but your bread won't be that moist and fluffy with it although the taste will be good.

Is this lemon zucchini bread overly sweet?

The amount of sugar in the batter is less than regular bread recipes without glaze. The simple glaze, which is a combination of powdered sugar and lemon juice perfectly completes the missing sweetness. So no, this is not an overly sweet bread recipe. You can even adjust the amount of the glaze on your slice according to your taste.

Glazed Lemon Zucchini Bread (Moist Thanks To Kefir)

Glazed Lemon Zucchini Bread

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Glazed Lemon Zucchini Bread made with kefir and olive oil. Super moist and lemony.

Author: Zerrin & Yusuf
Prep Time: 10
Cook Time: 45
Total Time: 55 minutes
Yield: 1 loaf (10 servings) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Lemon Zucchini Bread:

2 eggs
2/3 cup sugar
1 teaspoon lemon zest, grated
2 tablespoons lemon juice
½ cup olive oil
½ cup kefir
1 cup and 2 tablespoons zucchini, grated
2 cups flour
2 teaspoons baking powder
A pinch of salt

Lemon Glaze:

½ cup powdered sugar
1 tablespoon lemon juice

Topping:

1 teaspoon lemon zest, grated

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Instructions

Preheat the oven to 350F.
Spray a loaf pan with baking spray and line with parchment paper. Set aside.
In a large bowl, whisk together the eggs and sugar until smooth. Add in lemon zest and lemon juice and whisk well.
Add in olive oil and kefir. Whisk together.
Add grated zucchini and stir to combine.
In a medium bowl, whisk together the flour, baking powder and salt. Pour it in the wet mixture and stir just until incorporated.
Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it sit for about 10 minutes before removing from the pan. Place it on a cooling rack and let it cool down completely.
To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the lemon glaze over the top of the bread. Top with lemon zest.
Serve when the glaze sets.

Notes

Double the glaze if desired.

Nutrition

Serving Size: 1 slice
Calories:
Sugar:
Sodium:
Fat:
Saturated Fat:
Trans Fat:
Carbohydrates:
Fiber:
Protein:
Cholesterol:

Find it online: https://www.giverecipe.com/glazed-lemon-zucchini-bread/