Very Lemony, Lemon Zucchini Bread

Oh, Glitterinas,

have I got a good recipe for you!

It's Lemon Zucchini bread.

Before I continue, I want to ask for your
prayers for all the people and animals that have been
affected by Hurricane Harvey.
Please consider donating to the Red Cross if you can.

Thanks, Glitterinas!

This recipe was inspired by one of those 

recipes you see on Facebook.

They almost always look so yummy....and sometimes

they taste yummy, too!

The most difficult part of this recipe is 

grating the zucchini.

The rest of it is just measuring and 

mixing.....then being 

patient enough to let the cute, little loaves cool.

Are you ready to start this 

yummy zucchini recipe?

I'll  begin by mixing the dry ingredients
in a bowl and setting it aside.

When I measure baking powder and 

baking soda

I put it in my hand and run the measuring spoon through 

it a few times to get 

rid of any lumps.

Whisk, whisk, whisk.....

.....next I measure out and stir the 

wet ingredients together.

The only ingredient not in this picture is the 

finely chopped lemon slices.

Add the wet and dry ingredients together.....

mix only until all the ingredients are incorporated 

well together.

The lemon zucchini bread batter is ready 

for the oven.

This recipe will make one regular loaf 

or 

eight to nine small individual loaves.

This time I made small loaves.

Spray the pan with non-stick baking spray and 

spoon the batter into each section.

Into a 350 degree oven for about 30 minutes....done!

This bread cooks 30 minutes for mini loaves and 

55-60 minutes for a regular loaf.

Now, when these little loaves are done....

......they cool in the pan for 15 minutes.

Then they finish cooling on a rack.

Yum, yum.......goodness, does my kitchen 

smell delicious!

Now, Glitterinas, we just have to 

wait for these cute, little loaves to cool 

so they can get their drizzle of glaze!

Husband and I are ready to have 

some lemon zucchini goodness.

Drizzle on some glaze....

made of powdered sugar and lemon juice.....

.....bottled lemon juice is fine

but I used several very thin slices of this 

lemon for the finely chopped lemon....

....so why not finish up this lemon?

......stir until all the lumps are out.

Oooooh, drizzle on plenty of that 

sweet glaze!

Oh my.....this is good....

Would you like to try some,

Glitterinas?

Which one would you like?

Husband decided he needed another taste!

I am looking forward to having one of 

these little yummies with 

my hot tea at breakfast!

I hope you'll give this simple zucchini 

recipe a try......you'll like it, Glitterinas!

      Lemon Zucchini Bread

•1 3/4 c. all purpose flour

    •1/2 tsp. baking soda

•1/2 tsp. baking powder

•1 c. sugar

•1 c. finely shredded, unpeeled zucchini

•1/4 c. cooking oil

•1 egg

•2 Tbsp. lemon juice

•2 Tbsp. finely chopped lemon peel

Glaze-

•1 c. powdered sugar

•2-3 Tbsp. lemon juice

INSTRUCTIONS

In a medium mixing bowl combine flour, baking soda, and baking powder; set aside.

In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and chopped lemon. Stir to combine.

Add dry ingredients and zucchini mixture; stir just until combined.

Place batter into greased loaf pan.

This recipe makes one regular loaf or 8-9 mini loaves.

Bake at 350 degrees for 55-60 minutes for regular loaf 

or 30 minutes for mini loaves. 

 Bread should be golden brown.

Cool in the pan on a wire rack for 15 min, then remove from pan and cool completely.

Once cool, combine ingredients for glaze and drizzle over bread.

Any bread not eaten needs to be stored, covered.

Enjoy!

Thank you so much for stopping by 

and reading this post.

I think these little loaves would 

make a tasty little gift 

for a lucky teacher,

neighbor,

or friend!

Leave me a note so I'll know 

you stopped by.....

Thanks, Glitterinas,

you are the best! 

Until next time,

Tammy

Thank you again, Glitterinas, for 

keeping the victims of 

Hurricane Harvey in your 

thoughts and prayers!