Applesauce Zucchini Bread with Lemon "Glazting"

Applesauce Zucchini Bread with Lemon "Glazting"

I'm sure you are asking yourself "What is Glazting?" - That is my own invention - "Glazting" is not as runny as a Glaze but also not as thick and sweet as a Frosting - it's in between the two.

I used my own home canned applesauce for this recipe - click HERE to view how to make your own applesauce.

 

Printable Recipe

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

3 eggs (lightly whisked)

1/2 cup butter (melted)

1/2 cup applesauce

1 1/4 cup sugar

2 cups zucchini (washed, drained & shredded)

1 teaspoon salt (if you are using salted butter then only use 1/2 teaspoon salt)

1 1/2 tablespoons ground cinnamon

2 teaspoons vanilla extract

1/2 cup walnuts (chopped)

Prepare the ingredients as listed above (whisk the eggs, shred the zucchini, melt the butter, chop walnuts).  Stir together the applesauce, eggs, melted butter, sugar & vanilla until the sugar has mostly dissolved.  Sift the flour, baking soda & powder, cinnamon & salt and add to the liquid mixture from the previous step - stir with a wooden spoon until combined.  Now add the shredded zucchini & stir.  Finally, stir in the chopped walnuts.  Pour into 2 Pyrex loaf pans (spray or butter the loaf pans first).  Bake in a preheated 350 degree oven for about 50 minutes (or until a toothpick inserted comes out clean).  (see top 3 pictures for step by step views).  Remove the pans from the oven and allow to cool in the pan on a cooling rack for at least 10 minutes before removing each loaf from the pan!  (TIP:  Before you turn the pan over to release the bread - run a knife along the edges of the bread first.  If it still doesn't fall out when you turn the pan over then allow the bread to cool a little longer).   

Lemon "Glazting" (Glaze/Frosting)

1/8 cup butter

2 tablespoons lemon juice

lemon rind (optional)

1 1/4 cup powdered sugar

Melt the butter & stir in the lemon juice & rind (I did not use the rind this time).  With an electric mixer blend the powdered sugar into the liquid mixture 1/4 cup at a time. 

IMPORTANT:  You cannot add the Glaze/Frosting until the bread is completely cooled!!

Spread the Glazting on the tops of both loaves of bread (see top & bottom pictures).

Slice, Serve & ENJOY!!

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