LEMON ZUCCHINI BREAD

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

Cathy Trochelman

Serves:1 loaf

INGREDIENTS

1½ c. all purpose flour

½ tsp. baking soda

¼ tsp. baking powder

¼ tsp. salt

¾ c. sugar

1 c. finely shredded, unpeeled zucchini

¼ c. cooking oil

1 egg

2 Tbsp. lemon juice

2 Tbsp. finely shredded lemon peel

Glaze

½ c. powdered sugar

1 Tbsp. lemon juice

1 tsp. lemon zest

*glaze can be doubled if desired

INSTRUCTIONS

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 peel. 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.

Bacon, Corn & Zucchini Medley

This is from My sister Anita.

Ingredients:

4 slices bacon

2 cups chopped zucchini

1 1/2 cups fresh corn kernels

1 small onion, chopped

1 pinch pepper

1/4 cup shredded Monterey Jack cheese

Directions:

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.

2. Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Nana's Zucchini Bread

This is my mother's recipe, Nana Lewis

Ingredients

3 Eggs, well beaten

1 & 3/4 cups sugar

1 cup oil

1 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

1 tsp Baking Powder

3 cups AP Flour

2 cups Grated Zucchini

1 cup Chopped nuts

Instructions

Cream sugar and eggs.

 Add rest of ingredients and mix together.

Divide into two loaf pans and bake for 45-50 minutes at 350 degrees.

Zucchini Bread

This recipe is from Nadine Onstot.

3 eggs

1 3/4 c. sugar

1 c. salad oil

3 t. vanilla

2 c. grated, unpeeled raw zucchini

2 T.  grated orange rind

3 c. sifted flour

1 t. salt

1 t. soda

1/4 t. baking powder

2 t. cinnamon

1/2 c. raisins or nuts (I prefer raisins)

Beat eggs until light and fluffy; add sugar and continue beating until blended.  Stir in salad oil, vainly, zucchini and orange rind.  Sift dry ingredients; stir into egg mixture along with raisins.  Turn into 2 greased 8x4” loaf pans.  Bake at 325 degrees for 50 to 60 minutes or until bread tests done.  Remove from pan; cool on rack.  Chill before slicing.

I’ve made this about a million times.  The orange rind and cinnamon add a little zing to zucchini which doesn’t have a lot of flavor in quick breads.  Two thin slices with a layer of peanut butter makes a great, freezable sandwiches for quick lunches.