Lemon Zucchini Bread

Zucchini bread is awesome, there’s no denying that…but lemon zucchini bread?? It’s unbelievably good.  This fruitier, sweeter, denser loaf makes a pretty perfect addition to any brunch or dessert buffet.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1/2 cup canola oil

1 (6 oz.) container lemon Greek yogurt

3 eggs

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups zucchini, grated, drained and squeezed dry

Glaze

1 cup powdered sugar

1 1/2 tablespoons lemon juice

1 tablespoon lemon zest, optional

Preparation

1. Preheat oven to 350º F and lightly grease a 9x5-inch loaf pan with butter or non-stick spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In a large bowl or mixer, beat together sugar and canola oil, then mix in eggs and Greek yogurt.
4. Once eggs are fully incorporated, mix in lemon juice and vanilla extract.
5. Gradually fold in dry ingredients until incorporated, then gently fold in grated zucchini and lemon zest.
6. Pour batter into greased loaf pan, then place in oven and bake for 45-55 minutes, or until toothpick inserted in center comes out with moist crumbs.
7. Remove from oven and let cool.
8. For the glaze: whisk lemon juice into powdered sugar until smooth, stirring in lemon zest, if desired.
9. Once cake has fully cooled, pour glaze over cake and let set until hardened.
10. Slice, serve and enjoy.

Baked Parmesan Zucchini Rounds

 

INGREDIENTS

2 Medium Zucchini, Sliced
1 tablespoon olive oil
salt and pepper
1 cup freshly grated Parmesan

INSTRUCTIONS

Preheat oven to 450 degrees 
Place zucchini slices on baking sheet and drizzle with olive oil.  Toss until well-coated.  Spread slices out in a single layer.
Sprinkle generously with salt and pepper
Top each slice with Parmesan.

Bake on center oven rack for about 10 minutes, until zucchini is just fork tender. 
Set broiler on high and broil for 2-3 minutes, until cheese is bubbly and browned.

Serve and enjoy.

Chicken Zucchini Bake

 

Ingredients

4 chicken breasts
0.5 oz dry Ranch seasoning (½ packet)
1 zucchini thinly sliced
6 strips bacon cooked, drained, chopped
½ cup Mozzarella cheese shredded
½ cup Parmesan cheese shredded

Instructions 

Heat oven to 375 F.
Add 4 chicken breasts to casserole dish.
Sprinkle the chicken with dry Ranch seasoning mix.
Top with sliced zucchini and chopped cooked bacon.
Top with shredded Parmesan and Mozzarella cheeses.
Bake uncovered for about 20 minutes.
Broil for the last 2-3 minutes (optional).
Remove from the oven.
Allow the chicken rest in the casserole dish.  It will continue cooking as it rests for 5-10 minutes.

Notes

Use regular chicken breasts or thinly sliced chicken breasts.  If your chicken breasts are large, slice each one in half horizontally.  By doing this, you can make 2 thinly sliced chicken breasts out of each large chicken breast.

The chicken should be cooked through in about 20 minutes.  The actual time depends on your oven.   All ovens are different.  It also depends on the thickness of your chicken breasts. 

Thin chicken breasts will cook faster. 
The chicken is cooked through when it's no longer pink in the center.
When broiling, check often.  Make sure the cheese doesn't burn on top of the chicken.  

FROM: Julia's Album