Lemon Zucchini Loaf

It all started with a zucchini. It came into my possession one Saturday morning while roaming the vendor aisles of the farmers market. I thought to myself, "Hey, its zucchini season and I've seen a LOT of Pinterest posts that use the stuff so why don't I buy one large one and make something fantastic". 

Well the sad part of the story is I couldn't make up my mind. There were TOO MANY options such as: Zucchini chips, zucchini bites, normal delicious zucchini bread or muffins...the list is endless. Unfortunately,  my inability to decide led to the ends of the large zucchini to go mushy. :( So when it came down to it I had about 1 cup's worth of grated zucchini and we all know the main ingredient in zucchini bread (besides the flour) is the zucchini (I mean, it named after it!) 
So that was out, so were the bites, and the chips would have only been about a handful. So I looked for other options....and thus I found this recipe! It called for ONE CUP of GRATED ZUCCHINI. 
I know, I know, the stars were aligned in my favor. 
So now I am going to share it with you!

Lemon Zucchini Loaf with Lemon Glaze
 slightly adapted from nancycreative.com

Ingredients: 
Makes one 9×5″ loaf

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup canola oil
• 1/4 cup plain greek yogurt
• 2/3 cup sugar
• 1/2 cup buttermilk (I didn't have butter milk, but I did THIS and it turned our just fine!)
• Juice of 1 lemon (or 2 Tablespoons lemon juice)
• Zest of 1 lemon (Since I used lemon juice I didn't do this. Turned out lemon-y enough for me!)
• 1 cup grated zucchini (you don’t need to peel the zucchini before grating it) 

 Lemon Glaze

• 1 cup powdered sugar
• 2 tbs lemon juice

Directions:

Preheat oven to 350 degrees.
Non-stick a 9x5" pan with whatever you'd like; set aside.
In a large bowl mix flour, baking powder, and salt.
In a smaller bowl mix eggs, sugar, yogurt and oil. Then mix in butter milk, and lemon juice until well combined. 
Slowly mix in wet ingredients into dry and stir till well combined. 
Gently fold in zucchini, but don't over mix.

Pour batter evenly into pan and bake for 45 min or until toothpick comes out clean.

Take out of pan and place on a cooling rack. Now make the glaze.

whisk powdered sugar and lemon juice in a small bowl. 

Once loaf has cooled to touch pour over loaf. let sit or refrigerate for best "hardening" results. 

Slice, Serve, and ENJOY!!!!

Strawberry Muffins

 

 This is the first recipe my husband asked to have on a weekly basis so I defiantly think its worth sharing with you!

Just a Note: I used flax seed because I had some and didn't have many eggs left. If you didn't know 1 tablespoon ground flax seed plus 3 tablespoons water mixed produces 1 egg replacement. Pretty neat huh? However, if you have 2 eggs to spare and don't mind the little bit of extra calories (really the nutrition in the egg far out weights the calories so have no fear) add it in and skip the flax seed.

Adapted from http://kristininherkitchen.blogspot.com

 Ingredients:

• 1 cup wheat flour
• ½ cup white flour
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup white sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tbs ground flax seed + 3 tbs water
• ¾ cup plain greek yogurt
• 1 tsp vanilla extract
• 1 cup chopped strawberries

 Directions:

Preheat 400

Non-stick a muffin tin or use muffin cups

Mix all dry ingredients together in a large bowl. 
Mix all wet ingredients together in a small bowl.
Then blend wet into dry. 

Once blended gently fold strawberries into batter with a spatula.

Spoon batter evenly into muffin tins.

Bake 15-20 min until top of muffin is golden brown

Enjoy!!!! 

Nutrition:

1 muffin

101 Cal*

21 Carbs*

1 Fat*

4 Protein

2 Fiber*

Greek Yogurt Pancakes

It's Greek For Me

 

Ingredients

• 8 oz of your favorite Greek yogurt
• 1 egg
• 1/4 cup wheat flour
• 1/4 cup white
• 1/4 tsp vanilla extract
• 1/4 cup milk of choice (I used almond milk..and you may need more milk depending on the consistency you want..runny or thick!)
• 1 tsp baking soda
• *Optional: blueberries, cranberries, chocolate chips, anything really!

Directions

• Mix Yogurt with egg (may be lumpy)
• Add vanilla and milk to wet mixture
• Mix dry ingredients
• Blend dry and wet
• Spoon into medium heated pan or onto griddle. Add extra toppings if desired.When it starts to bubble on top flip till golden brown on both sides 

 You can freeze them too!

ENJOY!!!!