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"The belly rules the mind."--Spanish Proverb

LEMON ZUCCHINI BREAD Recipe

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This recipe for LEMON ZUCCHINI BREAD is from STILL COOKIN' SOUTHERN COMFORT featuring CROCKPOT FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cps. sugar
6 Tbsp. olive oil
2 eggs, room temperature
1/3 cp. vanilla almond milk
2 Tbsp. lemon juice
1 tsp. vanilla
2 cps. plain flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 cps. shredded zucchini
Glaze:
1 cp. powdered sugar
1-2 Tbsp. lemon juice
Directions:
Directions:
Preheat oven to 350. Spray loaf pan with baking spray. In large mixing bowl, combine sugar and oil. Beat in eggs and milk. Add lemon juice and vanilla. Mix flour, baking powder and salt together and slowly mix into other ingredients. Fold in zucchini and pour into pan. Bake 45-55 min. Allow to cool for 15 min. then remove from pan. Mix glaze together and drizzle over loaf.

 

 

 

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