Lemon Zucchini Bread

1 Cup vegetable or canola oil
6 oz Greek Yogurt (lemon or vanilla) I used lemon
1 T lemon juice
3 large eggs
2 C sugar
3 C all purpose flour
1 tsp baking soda
1/4 tsp baking powder
2 tsp lemon zest
1 tsp salt
2 C grated zucchini
1 tsp vanilla extract

LEMON GLAZE
1 C powdered sugar
1 T lemon juice

Optional lemon zest topping: 2 T

1.  Preheat oven  to 350° And coat two 8 1/2 x 4 1/2 bread pans with cooking spray.   In a large bowl, cream together oil, Greek yogurt, lemon juice, and sugar.   Once combined add in eggs, one at a time,  beating well after each addition.

2.  In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add in lemon zest and stir together.   Add dry ingredients into wet ingredients, and mix just until combined. Add in zucchini and vanilla extract , and stir.

3.  Once combined, divide batter evenly into two bread pans. Bake for 55-60 minutes, or until a cake tester comes out clean. Allow to cool for 10-20 minutes before removing from the pan and placing on the cooling rack.

4.  GLAZE. Mix lemon juice and powdered sugar together until well combined. With bread on cooling rack pour glaze over bread.

5.  TOPPING.  Sprinkle zest over top of the glaze.  Enjoy!

I USED A LITTLE MORE LEMON IN THE BATTER THEN IT CALLS FOR.

Zucchini Bread

INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Of course I subbed the walnuts for some chocolate chips. This was delicious! I will definitely be making it again! (Tomorrow)

ZUCCHINI CAKE

1 C. White sugar
1 C. Brown sugar
1 C. salad oil
3 eggs
1 T. vanilla
2 C. grated zucchini (peeled)
3 C flour
1 T. cinnamon
1 tsp soda
1/4 tsp baking powder
1 tsp salt
1/2 - 1 cut nuts (optional)

1.  Separate eggs and beat the whites with 1/2 of the sugar until firm
2.  Beat the yolks until thick, add sugars, then add oil, vanilla, then zucchini and fold in the egg white mixture.
3.  Separate flour and add 1/2 to soda and baking powder - save this until later (No. 5)
4.  Put the rest of the flour, plus cinnamon and salt, into the mixture.
5.  Fold in the balance of flour mixture.
6.  Blend together then add nuts (or how about chocolate chips?)
7.  Cook in bundt pan at 325 degrees for 50 minutes to an hour.  (use 2 bread pans if you don't have a bundt pan.)

Top with cream cheese frosting

Apple (really it's Zucchini) Crisp

This is a great way to use up those HUGE zucchinis that overtake your garden... don't forget to serve it with Vanilla ice cream!!!!!


Ingredients

8 cups sliced zucchini (cut like apple slices)

3/4 cup lemon juice

1 teaspoon ground nutmeg

1/2 cup sugar

2 teaspoons ground cinnamon

TOPPING:

1-1/3 cups packed brown sugar

1 cup all-purpose flour

1 cup rolled oats

2/3 cup butter, softened

Whipped cream or ice cream, optional

Directions
Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13-in. x 9-in. baking pan.
For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.