Lemon Zucchini Bread
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.
- 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
- 1/2 c. powdered sugar
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- *glaze can be doubled if desired
In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
Add dry ingredients to zucchini mixture; stir just until combined.
Spoon batter into greased bread pan.
Bake at 350 degrees for 50-55 minutes or until golden brown and set.
Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
Once cool, combine ingredients for glaze and drizzle over bread.
view full recipe at lemontreedwelling
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