Tuesday, September 30, 2008

Lemon-Glazed Zucchini Bread

I made this yummy bread today in another attempt to get some veggies into my children. I thought the bread was delicious, so I'll share the recipe in case you're interested in trying it. I am not sure where I got the recipe so I can't give credit.
Lemon Glazed Zucchini Bread
2 1/3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp salt
1 cup finely shredded zucchini
1/2 cup 1% low-fat milk
1/4 cup vegetable oil
2 Tbs. grated lemon rind
1 large egg
1 cup sifted powdered sugar
2 Tbs. fresh lemon juice
Preheat oven to 350 degrees. Lightly spoon the flour into dry measuring cup and level with knife. Combine flour and the next six ingredients in a large bowl. Combine zucchini, milk, oil, rind, and egg in bowl; add to flour mixture. Stir just until moist.
Spoon batter into an 8 x 4 inch greased loaf pan. Bake for 1 hour or until a wooden pick inserted, comes out clear. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.
(Note: I made 3 small loaves instead of one loaf and I cooked it for about 40 minutes. My oven cooks stuff fast so you might need a little more time than that)


Kim Eckhardt said...

Yummy, Betty!

Queen of her Castle said...

No, no, no it's Martha.