Breakfast for 10

Lemon Zucchini Bread

Name: Lemon Zucchini Bread
Total time: 65 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup zucchini; 1 cup granulated sugar; 1/2 cup vegetable oil; 1 large egg; 1 tbsp lemon extract; 2 tbsp fresh lemon zest; 1 1/2 cups all-purpose flour; 1/2 tsp fine salt; 1/2 tsp baking soda; 1/4 tsp baking powder; 1/4 cup granulated sugar; 1/4 cup fresh lemon juice; 1 cup powdered sugar; 3 tbsp fresh lemon juice; 1 1/2 tsp lemon zest (optional)

Moist zucchini bread gets lemon flavor from zest and extract, then finishes with a sweet lemon glaze.

$0.12per serving $

65 minstart to table

10servings

American Vegetarian Dairy-free Budget Breakfasts

Ingredients

1 cup zucchini
1 cup granulated sugar
1/2 cup vegetable oil
1 large egg
1 tbsp lemon extract
2 tbsp fresh lemon zest
1 1/2 cups all-purpose flour
1/2 tsp fine salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 cup granulated sugar
1/4 cup fresh lemon juice
1 cup powdered sugar
3 tbsp fresh lemon juice
1 1/2 tsp lemon zest (optional)

Steps

Heat the oven to 350 F and grease a 9-by-5-inch loaf pan with cooking oil.
Stir the zucchini, 1 cup sugar, oil, egg, lemon extract, and lemon zest in a large bowl.
Whisk the flour, salt, baking soda, and baking powder in another bowl.
Stir the dry mixture into the zucchini mixture just until combined.
Spread the batter in the pan and sprinkle the remaining granulated sugar over it.
Bake for 50 minutes, until a toothpick comes out clean.
Cool the loaf, then whisk the powdered sugar, lemon juice, and optional zest and drizzle over it.