Glazed Zucchini Lemon Loaf- Take 2

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.

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!!!!