Moist and fluffy, this lemon zucchini bread is made with whole wheat, honey and buttermilk and is topped with a fresh and delicious lemon glaze!
It seems most people I talk to love lemon-flavored treats, whether it’s candy, baked goods, or lemon-flavored sauces for pastas and seafood. There is just something about that refreshingly sweet-sour zippy taste of lemon that is so irresistibly delicious. I’ve always loved lemony desserts, including lemon cakes. I did some experimenting again with whole wheat, honey, buttermilk and squash and churned out this delightful lemon cake that you are sure to enjoy. Lots of fresh lemon zest and a heavenly lemon glaze to top it all off. I used yellow squash this time – the color blends in perfectly and you can’t even tell it’s there (the perfect deception if you have little ones…or big ones who are resistant to veggies ;). Alternatively you can use regular zucchini. And how about this for a flavor twist: Instead of lemon, use lime (lime zest and lime juice) to complement the green flecks of the zucchini. Be sure to also check out my recipe for Chocolate Deception Cake! This moist cake incorporates loads of zucchini, whole grains and healthy oils.
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