But one factor it really is actual is that there are positive things I idea I could do differently. And, properly, over time I’ve realized the ones matters perhaps weren’t as easy to execute as I concept they might be. Things like being actually steady with discipline, implementing a chore chart, and….Getting my children to eat ALL THE VEGGIES.
When I first became a determine, I certainly didn’t like the idea of hiding veggies in things. Why? Because I desired my kids to like greens for veggies’ sake. And I concept that was sensible! Ha! Okay, to some extent it’s miles….However there is certainly room for extra veggies in our life. Veggies that are not dipped in ranch dressing.

Lemon Zucchini Bread

Ingredients

  • 1 1/2 c. all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. sugar
  • 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
  • 1/4 c. cooking oil
  • 1 egg
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lemon zest

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • *glaze can be doubled if desired

Instructions

  1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
  2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
  3. Add dry ingredients to zucchini mixture; stir just until combined.
  4. Spoon batter into greased bread pan.
  5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  7. Once cool, combine ingredients for glaze and drizzle over bread.

view full recipe at lemontreedwelling

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