LEMON ZUCCHINI BREAD
This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! This quick snack or easy breakfast idea is a great way to sneak in extra veggies and will be a favorite with the whole family.
When it comes to parenting, I think it’s fair to say that I really try not to judge other people’s decisions. Or think I know better. Or think I’m doing it “right”. Because parenting is hard, and there are a million and one ways to do it, and honestly? I have no idea whether the way I’m doing it is right at all. I’m just doing the best I can.
But one thing that’s true is that there are certain things I thought I would do differently. And, well, over time I’ve realized those things maybe weren’t as easy to execute as I thought they would be. Things like being really consistent with discipline, enforcing a chore chart, and….getting my kids to eat ALL THE VEGGIES.
Below
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
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In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
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In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
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Add dry ingredients to zucchini mixture; stir just until combined.
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Spoon batter into greased bread pan.
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Bake at 350 degrees for 50-55 minutes or until golden brown and set.
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Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
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Once cool, combine ingredients for glaze and drizzle over bread.