Ingredients
Scale
For the loaves:
- 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
Dry ingredients:
- 4 cups cake flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 6 – 10 fresh lavender blossoms … or a couple chopped, fresh lavender leaves.
For the glaze:
- 1 cup powdered sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon milk
- the reserved lemon zest
Instructions
- Preheat the oven to 350 F. Spray two 9×5 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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