Yield: 2 Loaves

I grow lots of zucchini and culinary lavender in the garden. A little tired of traditional zucchini recipes and not really in the mood for chocolate, I decided to try one of my favorite flavor combinations and craft it into a “not too sweet” zucchini bread. The results are good enough to share. This is not as sweet as you would think. Not just a breakfast bread, or snack with tea, this little loaf serves well with a dollop of whip cream or scoop of vanilla bean ice cream as a late summer dessert.

Lavender Lemon Zucchini Bread

Lavender and lemon zucchini quick bread with a lemony glaze

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Course Dessert

Cuisine American

Servings 2 Loaves

Equipment

• 2 – 9 X 5 inch loaf pans
• Hand Mixer or Stand Mixer
• Mixing bowls
• Cake tester or toothpick
• Zesting tool or microplane grater

Ingredients

  

Wet Loaf Ingredients

• 4 large Eggs
• 1 cup Olive Oil, extra virgin good quality
• 1 1/2 cups Sugar
• 3/4 cup Sour Cream
• 1/4 cup Milk, 2% or Whole
• 2 tsp Lemon zest, fresh
• 1/4 cup Lemon juice, fresh-squeezed
• 2 cuos Zucchini, shredded

Dry Loaf Ingredients

• 4 cups Cake Flour
• 1 tsp Salt
• 4 tsp Baking Powder
• 4 tsp Lavender Buds Culinary

Glaze

• 1 cup Confectioners Sugar
• 1 tbsp Lemon Juice, fresh-squeezed
• 2 tbsp Lemon Zest, fresh
• t tbsp Milk, 2% or Whole
• 2-4 stems Culinary lavendar, fresh cut optional for garnish

Instructions

 

• Preheat oven to 350 degrees F.
• Grease and flour two 9 X 5 inch loaf pans, or coat with baking spray.
• In a large bowl, beat eggs, then add the oil and sugar until well blended and oil is fully incorporated. Add the sourcream, milk, zucchini, lemon zest and juice and mix well.
• Add the flour, salt and baking powder to the batter and mix well to combine.
• Stir in lavender buds.
• Divide the batter between the two prepared loaf pans.
• Bake at 350 degrees for 40-45 minutes until a cake tester or toothpick inserted in the middle comes out clean.
• During last 15 minutes of cooking, prepare the glaze by mixing all ingredients in a small mixing bowl.
• While still warm, remove bread from loaf pans to a cooling rack placed over a piece of parchment paper or a cookie sheet and drizzle with the glaze. The paper or cookie sheet will catch the drips and make clean up easier.
• If desired, garnish the loaves with fresh cut culinary lavender flowers.
• Allow the bread to cool and the glaze to set before cutting.

Notes

NOTE:  If batter seems to wet after initial mixing, or if you live in a higher elevation, mix in 1/4 cup all purpose flour to the batter before pouring into loaf pans.  

Keyword cake, lavender, lemon, quick bread, zucchini