I'm Back!
Yes, I know, my last post was in Nov. 2016. 😲
But a lot has happened since then! My son is now almost 2, I have another little one on the way AND we moved back to California!!!! (I'm going to have to change my blog blurb hahaha).Another big change is I am now a stay at home mama! This is a new adventure for me --my amazing husband worked part time and was a stay at home dad for over a year with our son-- but it has been such a wonderful experience to be with my son every day. Don't get me wrong, I'm exhausted, sometimes bored, and force us to get out every day for my own sanity but truly, seeing my son grow has been a gift. I'm not sure how long it will last but I'll enjoy it while it lasts.
So since I have all this time on my hands (sarcasm my friends) I wanted to pick this food/health blogging thing back up.
So here goes:
Zucchini Lemon Loaf --Take 2.
You can read and make my first version HERE but this one was a little different so I thought I'd share.
Makes 1- 9x5 Loaf
Ingredients:
2 cups AP flour
2 tsp baking powder
1/2 tsp salt
1 cup applesauce
3/4 cup sugar
1/4 cup butter, melted
2 eggs
2 tbs lemon juice ( ~1/2 of a large lemon's juice squeezed)
1 cup grated zucchini - patted dry.
Lemon Glaze
1 Cup powdered sugar
1 tbs lemon juice
milk drops as needed ( to get desired consistency.)
Directions:
Preheat oven to 350 degrees F.
Mix your flour, baking powder, and salt in a large bowl.
Wisk your applesauce, sugar and butter in a small bowl until well combined. Blend in eggs and lemon juice.
Fold your wet ingredients into your dry and add in the grated zucchini.
Gently and evenly pour mixture into a greased loaf pan and bake for 45-60min until a knife comes out clean.
Let cool for 15 min out of pan.
Blend the powdered sugar and lemon juice in a small bowl. If not liquid enough, add in a few splashes of milk until you reach your desired consistency.
Gently pour glaze over your cooled loaf and let sit for another 15-20 min.
Enjoy!
Store in a refrigerator for up to a week.
