Lemon Zucchini Bread and other September Recipes

Who doesn’t like quick and easy recipes? I can’t wait to try a few of these.

BBQ Chicken & Sweet Potato Sheet-Pan Dish

50 Make-Ahead Breakfasts for Busy Back-to-School Mornings

Lemon Zucchini Bread

LEMON ZUCCHINI BREAD – Cathy Trochelman

Prep Time – 10 minutes
Cook Time – 50 minutes
TOTAL TIME – 1 hour

Ingredients

  • 1 1/2 c. all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. sugar
  • 1 c. finely shredded, unpeeled zucchini
  • 1/4 c. cooking oil
  • 1 egg
  • 2 Tbsp. lemon juice
  • 2 Tbsp. finely shredded lemon peel

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest

*Glaze can be doubled if desired.

INSTRUCTIONS

  1. In a medium mixing dish combine flour, baking soda, baking powder, and salt; set aside.
  2. In a separate mixing dish combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon peel. Stir to combine.
  3. Add dry ingredients to zucchini mixture; stir just until combined.
  4. Spoon batter into greased bread pan.
  5. Bake at 350F for 50-55 minutes or until golden brown and set.
  6. Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.
  7. Once cool, combine ingredients for glaze and drizzle over bread.
It’s never too late to make healthier choices!