I was able to use 2 organic zucchini and 2 organic lemons. It got good reviews at lunch even amid some way more decadent desserts.
I like the sweet lemon coating: a mix of icing sugar and lemon juice. I skipped the butter and didn't really miss it.
Sidenote: Ken said he's never had zucchini bread. I was shocked. I thought it was part of everyone's childhood. I know my mom used up a lot of endless zucchini with bread recipes! (slathered in butter in the end) :)
Tomorrow we're going for a 8am run. Should go to bed now. Night.
Lemon-Glazed Zucchini Quick Bread
(from the All-New Complete Cooking Light Cookboook)
2 1/3 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low-fat milk
1/4 cup canola oil
2 Tbls grated lemon rind
1 large egg
1 cup sifted powdered sugar
2 Tbls fresh lemon juice
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, level with knife.
Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time). Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
4. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.
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