Lavender Lemon Zucchini Loaf
Adapted just slightly from Lil Luna
This is not really a zucchini “bread” … it is a cake. It is made with cake flour and a good amount of oil, just like a cake. It has a light, cakey, white texture and a light crumb. The glaze is added shortly after taking the loaves from the oven and as the loaves cool, the glaze becomes no longer sticky, but rather dries on top, giving the “cake” a little crust of lemony sweetness. The recipe makes two loaves so you have one to eat now, one to share with a friend. Or two to share. Or one to eat, one to freeze for later. So many possibilities!
This loaf came to be because my yoga teacher (and one of my best friends) made a wish the other day. I guess she was tired of seeing all the WRONG zucchini bread recipes because she posted this recipe on her facebook page and said,
“Come on zucchini freaks, make this for me! Not chocolate zucchini, not banana zucchini , not whatever else people make with zucchini … THIS! Thx”
That sounded like a wish to me. And one of my very favorite things to do in the world is to be a wish fairy and make wishes come true. I am especially good at culinary wishes, and I am always listening for them because I believe a small, simple gift of kindness can make all the difference in the world. (And besides, I still have a HUGE zucchini in my fridge, just waiting to be transformed … yeah, zucchini “freak” probably fits.)
Well, we just so happened to have a yoga party scheduled this week at one of our yoga friends’ house after our weekly yoga class that my wish-yoga-teacher-friend teaches. Sooo the night before this party, I decided I needed to make my friend her lemon zucchini loaf and surprise her by bringing it to the party. I went a little step beyond and added one of her favorite things: lavender. It just so happens she gave me the lavender just the week before, unknowingly granting one of my own culinary wishes because my lavender plant died this year.
She had gone on vacation and visited a fresh lavender farm and brought back fresh lavender for all of us, that she made into these lovely lavender “wands”. I took just a few of the buds from my wand and crumbled them into the batter of her lemon zucchini cake, knowing this is how she would want it.
She loved it. And so did everyone else that tasted it. And that made me all warm and happy inside. Life is such a magical thing when you can be a wish fairy.
RECIPE SOURCE: [http://www.sumptuousspoonfuls.com/| http://www.sumptuousspoonfuls.com/]
- 4 eggs
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 1 cup buttermilk
- 2 cups shredded zucchini
- Zest of 2 lemons (set aside about 1 teaspoon for the glaze)
- 1/4 cup fresh-squeezed lemon juice
- 4 cups cake flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 6 - 10 fresh lavender blossoms ... or a couple chopped, fresh lavender leaves.
- 1 cup powdered sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon milk
- the reserved lemon zest
- Preheat the oven to 350 F. Spray two 9x5 inch loaf pans with cooking spray.
- In a large bowl, beat the eggs, then add the oil and sugar until well blended. Add the buttermilk, zucchini and zest/juice of lemons to this mixture and stir to mix it well.
- Add the dry ingredients, then crush/crumble the lavender blossoms into the batter and stir some more until it is all mixed well and makes a nice batter.
- Divide batter evenly amongst the two prepared loaf pans. Bake at 350 for 40-45 minute or until a long wooden pick inserted in the center comes out clean.
- While still warm, make glaze and drizzle over the bread. Let the bread cool and the glaze set before cutting and serving.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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