Are you looking for a recipe that will allow you to put vegetables without your kids noticing? This is the ideal recipe for you! None of the kids I knew was able to say no. It has that great lemony taste that masks the involvement of zucchinis! Our friend over at Two Peas And Their Pod has this to say about this recipe:
“Lemon Zucchini Bread-this is the BEST zucchini bread recipe! The bread is super moist and the burst of lemon is amazing!”
I sympathize with parents whenever they’re trying hard to feed their picky eater kids with vegetables. I always experience it firsthand because I have a lot of nephews and one niece who’s probably the pickiest eater of them all. Recipes like this allow parents to explore dishes that could help them put those nutrients inside their children’s systems.
Ingredients
For the bread:
3 cups Gold Medal all-purpose flour
1 teaspoon Morton salt
1 teaspoon Clabber Girl baking soda
1 teaspoon Clabber Girl baking powder
2 cups Domino granulated sugar
Zest of 2 large lemons
3 large Eggland’s eggs
1 cup Bertolli olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons McCormick vanilla extract
2 cups grated zucchini
For the lemon glaze:
2 cups Domino powdered sugar
3 tablespoons fresh lemon juice
Instructions
Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
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Quick Tip: Don’t leave out the glaze! It really is the icing on the bread.
Thanks again to Two Peas And Their Pod for this amazing recipe.