2 years ago

The Fences NEED To Get Done.... How about some Zucchini Bread?
Building and repairing fences is not fun and it's hard work, but it has to happen. The Zucchini Lemon Bread Syd made for the Farmers Market turned out great!
Ingredients:
3 cups shredded and drained and squeezed zucchini ( about one large one from the garden)
2 1/2 cups granulated sugar
3/4 cup vegetable oil
4 eggs
2/3 cup vanilla almond milk
4 tablespoons of lemon juice ( about 1 lemon)
2 teaspoons of vanilla extract
4 cups of flour
2 1/2 Teaspoons of baking powder
1 teaspoon of pink Himalayan salt
4 tablespoons of lemon zest ( about 1 lemon)

Preheat oven to 350
Grease pan 9×11 or loaf pans and line with parchment paper and set aside
Combine flour, baking powder and salt in a bowl.
Whisk together and set aside.
Combine sugar and coconut oil and stir together.
Combine vanilla extract, almond milk, lemon juice and eggs whisk together and add to sugar and oil mixture.
Slowly add flour mixture to wet mixture to gently combine until incorporated.
Slowly fold in zucchini and lemon zest until just combined.
Pour batter into pans and bake at 350 for 55 mins or until toothpick comes out dry
Let cool on the rack for a few mins then lift out with the parchment paper to place directly on the rack to cool completely before topping with glaze.

Glaze
4 tablespoons of lemon juice ( about 1 lemon)
2-4 cups of powdered sugar (depending on the consistency you prefer)
2-4 tablespoons of zest

Glaze directions:
Mix lemon juice and zest with sugar . Add the sugar slowly as you mix until you reach the desired consistency. Enjoy!
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