If you do a “Zucchini” search on allmomdoes.com, you will find all sorts of yummy recipes. Some of the recipes are savory and some are sweet. That’s the beauty of zucchinis, they are such an adaptable ingredient. The good/bad news is that they are also PROLIFIC! One plant will yield uncountable green veggies of deliciousness. They’re also great hiders. Lift a leaf and you’re apt to find a zucchini the size of a baseball bat.
My goal every year is to use all mine up or give it away. The other day I snuck a huge zucchini over to my daughter’s house. It worked pretty well, until she filled my purse with rhubarb from her garden! Note: rhubarb recipes coming soon!
Anyway, I’m adding another zucchini recipe to our collection. This is my new favorite quick bread recipe. It has the seal of approval from my husband and grandkids as well!
GLAZED LEMON ZUCCHINI BREAD
INGREDIENTS:
- 1 ½ cups flour
- ½ tsp baking soda
- ¼ teaspoon baking powder
- ½ tsp salt
- 1 tsp grated fresh lemon zest
- ½ cup oil (I used softened coconut oil)
- 3 ounces or ½ cup yogurt (plain, lemon or vanilla)
- 1 ½ teaspoons lemon juice
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup grated zucchini
- 1 Tbs poppy seeds (optional)
GLAZE:
- ½ cup powdered sugar
- 1 TBS milk OR lemon juice
- Lemon zest for sprinkling
INSTRUCTIONS:
Preheat your oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
In a medium bowl, whisk together: flour, baking soda, baking powder, lemon zest and salt. Set aside.
In a mixer, cream together: oil, yogurt, lemon juice, and sugar.
Add eggs, one at a time, beating well after each.
Add the dry mixture into the wet, just until combined.
Stir in the zucchini, vanilla and poppy seeds (if using).
Pour the batter into your prepared loaf pan and gently smooth the top. Bake 45-60 minutes. You can tent with foil if your bread gets too dark before the center is done.
Cool 10 minutes in pan before removing to a cooling rack.
After it cools, sift ½ cup of powdered sugar into a bowl. Add a tablespoon of milk or lemon juice and stir until smooth. Drizzle over the bread and sprinkle lemon zest on top.
Yum! You’ll get a moist, tart-sweet loaf of bread and your kids will never guess there’s a vegetable in there!
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Read more of Ann’s contributions to allmomdoes here.
