Рецепт Glazed Lemon Zucchini Bread
As a momma to six kiddos, I always have at least one little hand “helping” me in the kitchen but this past week, my four year old was too cute for words while she helped me make some Key Lime cupcakes for St Patrick’s Day. (The same four year old who thought it was “Patrick Day” and just couldn’t figure out how he and his best friend SpongeBob fit in with all the green festivities!)
I’m not quite sure why she insisted on wearing safety goggles to apply the green sprinkles, but who was I to argue? You never know when a rogue green sprinkle might jump up off the cupcake and attack
While my little cutie was working so hard on her cupcakes, I was digging in my freezer for some yeast and came upon two packages of frozen, shredded zucchini from my garden last summer. Jackpot! I completely forgot that I froze some leftover shredded zucchini after my massive zucchini baking day.
I knew instantly what recipe I wanted to try with my two frozen gems of zucchini because this recipe has been quietly calling my name all winter long. The results were delicious! I love zucchini in breads and muffins because they add the perfect amount of moistness and heft without tasting like zucchini. I made a double batch since I had enough zucchini to do so and both loaves were gone within the first day. In my book, that means the family loved it