I’m not quite sure why she insisted on wearing safety goggles to apply the green sprinkles, but who was I to argue? You never know when a rogue green sprinkle might jump up off the cupcake and attack
While my little cutie was working so hard on her cupcakes, I was digging in my freezer for some yeast and came upon two packages of frozen, shredded zucchini from my garden last summer. Jackpot! I completely forgot that I froze some leftover shredded zucchini after my massive zucchini baking day.
Glazed Lemon Zucchini Bread
recipe adapted from Nancy Creative
(makes 1 loaf)
1 1/3 C sugar
1/2 C canola oil
1/2 C buttermilk
1 lemon, both zest and juice
1 C grated zucchini
2 C cake flour
2 tsp baking powder
1/2 tsp salt
1 C powdered sugar
1 Tb lemon juice
2 Tb milk
1. In a large bowl, beat together the eggs and sugar until light in color. Add the oil, lemon juice and zest, buttermilk and zucchini. Add the flour, baking powder and salt and blend together just until blended. Do not over mix.
2. Pour batter into a greased 9×5 loaf pan. Bake in a preheated 350 degree oven for 45 minutes until a toothpick inserted in the center comes out with no raw batter on it.
3. Mix together the glaze and while the loaf is still warm, pour on the glaze. I used a wire rack over a cookie sheet so I could scoop up the glaze that fell off and reapply it. Bread is best if it is wrapped and rests overnight before serving.
We are sharing this with: Living Well Spending Less, Lamberts Lately, What’s Cooking Love, Tatertots And Jello, Whipperberry, Sunny Simple , The Country Cook, Mandy’s Recipe Book, Inside BruCrew Life,