Saturday, September 11, 2010

Zucchini Bread w/ lemon glaze ~ MAKE MUFFINS and FREEZE EM!!!!!!

Whats better than a this for a healthy treat in your kiddo's lunch box?
I LOVE this recipe...either as a bread, or will want to LICK the glaze off the muffin wrapper(not kidding), my kids were scraping the glaze off the counter tops...BOTH the plain and the chocolate zucchini recipes are from my lovely Baking queen neighbor Katy Swan!
We do 6 dozen of these, share them with friends and family and freeze the rest!
This recipe and the one below, are GREAT for those shredded and stores bags of zucchini we all have hiding in our freezer!

3 cups Zucchini shredded
3 eggs well beaten
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla
3 cups flour
1 1/2 teaspoon Nutmeg
1 teasp salt
1 Teaspoon baking soda
3/4 teaspoon baking powder
1/2 lemon zested

Sift dry ingredients.
Beat eggs until light and fluffy cream oil sugar and eggs. Add zucchini.
Mix in dry ingredients . MIX WELL.

For Bread:
Divide between two well oiled pans. Bake 1 hour @ 350.

For Muffins:
Line Muffin Tin with Paper Cups...
Bake @ 350 for 25 minutes...dip in glaze.


* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1/2 lemon, zested

Feeling brave try these Lemon Ricotta Glazed cookies!

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