Zucchini Lemon Bread

Another successful Zucchini recipe!

 

Woo Hoo!!!!!

 

 

 

I came across this one on Pinterest.

I have actually created a whole board JUST for zucchini recipes!

Comes in handy when I pick a bucketful of them!

 

 

I didn't add the glaze to this one because I put it in the freezer.

I'll glaze it when I take it out!

 

 

Zucchini Lemon Bread

 

Recipe From: HERE

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup canola oil ( I used 1/2 cup applesauce)

2/3 cup sugar

1/2 cup buttermilk

Juice of 1 lemon (or 2 Tablespoons lemon juice)

Zest of 1 lemon

1 cup grated zucchini

 

Glaze:

1 cup powdered sugar

Juice of 1 lemon (or 2 Tablespoons lemon juice)

 

Instructions

1. Blend flour, baking powder, and salt in a large bowl.
2. In medium bowl, combine remaining ingredients and blend well.
3. Add wet mixture to the dry ingredients and blend everything together, being careful not to overmix.
4. Pour batter into greased 9×5? loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean.
5. In small bowl, mix powdered sugar and lemon juice until blended.
6. Drizzle glaze over loaf. Let glaze set, then serve.

Zucchini muffins or Bread

Zucchini Zucchini Zucchini

 

It just keeps growing and growing and growing....

 

 

 

 

 

We've  been trying out a few new recipes to use some of it up.

This bread recipe is another from the "Iowa Master Farm homemakers" cookbook.

 

Zucchini Bread (Or muffins)

3 eggs

1/4 t.baking powder

2 cup sugar

1 cup oil (I used homemade appleasuce)

1 t salt

2 cups flour

3 t cinnamon

1 t baking soda

3 t vanilla

2 cups shredded zucchini

Mix the dry ingredients together.

then stir in all wet ingredients, adding the zucchini after everything is mixed well.

Pour into a greased bread pan.

bake at 350 for about 50 minutes.

We have also made muffins and mini muffins that the kids loved.
The muffins baked about 18 minutes.

This bread is AWESOME  and a great use for some of those zucchini's!

It hasn't lasted long at our house...good thing we have lots more zucchini!

When I freeze shredded zucchini, I freeze it in 2 cup portions...perfect to whip up this yummy bread on a cold winter morning.

Zucchini Jam

Out of control zucchini makes me google things to make with it!

 

I came across Zucchini jam on Allrecipes.com and thought it might be worth a try.

 

And it uses FIVE cups of shredded zucchini!!!!!

 

Mine doesn't LOOK like strawberry jam because I already had a bunch of shredded zucchini in the fridge (just waiting for me to do something with it) and it was not peeled first.

So the green skin is still on it.

Doesn't really bother me.

 

 

It's pretty good considering it's made with zucchini!!!

I think it would make a yummy panacke topping.

 

 

Zucchini Jam

 

5 cups shredded zucchini

5 cups sugar

3 T lemon juice

2 packages (3 oz) strawberry jell-O

Directions

1. Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
2. Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.                

 



Too many zucchini to count...

The kids and I planted a garden this spring.

Just a few things...cucumbers, peas, tomatoes, peppers, and of course zucchini.

Everything has done pretty well....except for the zucchini....it has done EXCEPTIONALLY well.

We have made more zucchini recipes than I can remember.

Most have been pretty good and the kids have eaten it.

I have shredded and frozen somewhere around 20 cups of zucchini for future recipes.

I've even given some away and yet there are still....more...zucchini.

So, the kids and I decided to use a few for some art!

I cut them up and used them for stamps.

I used my  mini cookie cutters to make a few shapes and we also used the flat part of the zucchini too.

Preston LOVES to paint.

He was very intrigued by the shape on the zucchini.

And this is Preston becoming a smurf...

We had a messy, fun afternoon!

Peighton asked if we were still going to eat it when we were done....no worries, kid, we have plenty!

Now, we have to go check the garden....I bet there's a few more waiting for me...