Thursday, July 10, 2014

A twist on a family favorite Lemon Zucchini Bread!!!!


With plenty of Zucchini in the garden you can't go wrong with these two recipes. Both are yummy and once you cut into them be prepared they will be gobbled away quickly. This year I changed up my regular recipe by adding some lemon. I loved the results!!! This one is all pretty and wrapped....heading to Grandpa's he likes this bread just as much as My Gardner Guy!!!

Lemon Zucchini Bread

3 eggs
2 1/4 cups of sugar
1 cup of oil
4 cups of flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. lemon extract
2 tsp. lemon juice
zest from one lemon
2 cups of zucchini
1 cup of nuts (optional)

1, Mix together eggs, sugar, oil
2. Add flour, salt, soda, baking powder, lemon extract, lemon juice and lemon zest
3. Add shredded zucchini and nuts, mix well
4. Bake at 350 for 1 hour and 10 minutes (if you cook in large loaf pans)
mini loafs take about 40 minutes

Sometimes depending on my time and mood I add a lemon glaze glaze to my bread and it's yummy!!!
LEMON GLAZED ICING
 

1/2 c. powdered sugar
3 tsp. lemon juice, or a lemon extract I have used a little of both ;)
2 tbsp. butter
Add powdered sugar, stir in butter and add lemon juice

 
 



Tips for drying your own lemon or orange zest...
My Gardner Guy...Grow, Create, Cook and Eat...: Drying grated lemon or orange peel

Zucchini Bread

3 eggs
2 1/4 cups of sugar
1 cup of oil
3 cups of flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
3 tsp of vanilla (sometimes I use 2 tsp. of vanilla and 1 tsp. of lemon extract)
2 cups of zucchini
1 cup of nuts (optional)

1, Mix together eggs, sugar, oil
2. Add flour, salt, soda, baking powder, cinnamon and vanilla
3. Add shredded zucchini and nuts, mix well
4. Bake at 350 for 1 hour and 10 minutes
Post a Comment