Glazed Lemon Zucchini Bread

This Glazed Lemon Zucchini Bread is simple and delicious! It is topped with a sweet lemon glaze that just melts in your mouth. Plus, it’s a great way to sneak in extra veggies while making your house smell amazing!
Print Recipe
Glazed Lemon Zucchini Bread
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Lemon Zucchini Bread
Lemon Glaze
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Lemon Zucchini Bread
Lemon Glaze
Instructions
  1. In a large mixing bowl combine flour, baking soda, baking powder, and sugar; set aside.
  2. In a medium mixing bowl combine zucchini, cooking oil, egg, lemon juice, and lemon zest and gently stir to combine.
  3. Now combine both bowls with wet and dry ingredients and stir until combined.
  4. Pour batter into a greased bread or loaf pan.
  5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  7. Once cool, combine ingredients for glaze and drizzle over bread.
  8. Slice and enjoy!
Share this Recipe

Summer Fruit Salad Drizzled with a Honey Lemon Drizzle

The end of summer fruit saddens me. Going to share this delightful bowl of Brazelton Ranch peaches, Farm Fresh To You plums and blueberries with a homemade honey lemon drizzle with some friends.

Print Recipe
Summer Fruit Salad Drizzled with Honey Apple Cider
Prep Time 15 Minutes
Passive Time 10 Minutes
Servings
People
Ingredients
Honey Lemon Drizzle
Prep Time 15 Minutes
Passive Time 10 Minutes
Servings
People
Ingredients
Honey Lemon Drizzle
Share this Recipe

Pop-Tarts with Homegrown Strawberry Filling

Skip the boxed version with all the preservatives and try out these homemade / homegrown (if possible) strawberry pop tarts!

Print Recipe
Strawberry Pop-Tarts
Prep Time 30 Minutes
Cook Time 50 Minutes
Passive Time 24 Hours
Servings
Pop tarts
Ingredients
Strawberry Pop Tart Filling
For The Frosting
Pastry Crust
Prep Time 30 Minutes
Cook Time 50 Minutes
Passive Time 24 Hours
Servings
Pop tarts
Ingredients
Strawberry Pop Tart Filling
For The Frosting
Pastry Crust
Instructions
Making The Filling
  1. In a medium-sized saucepan, combine strawberries, sugar, and lemon zest over medium-low heat.Stir frequently until strawberries release their juices.
  2. Use a slotted spoon to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).
  3. Increase heat to medium-high and bring to a boil, stirring constantly for 3 minutes and remove from heat.
  4. Stir in vanilla extract. Continue to occasionally stir the mixture so that it doesn't burn to the bottom of the pan.
  5. Let cool then pour into a storage container and let sit in fridge for 24 hours to thicken.
  6. Cut roughly into 4" x4" squares and place 1 heaping Tbsp of filling in the center of one piece of crust.
  7. Fold the crust in half and crimp the edges with a fork to seal, and pierce small holes throughout the pastry using a clean fork. Repeat until all of your dough has been used.
  8. Bake on 350 for 22 minutes or until edges are beginning to turn golden-brown.
  9. Allow to cool completely before frosting.
Making The Frosting
  1. Prepare glaze by whisking together powdered sugar, heavy cream, lemon zest and vanilla extract.
  2. Once pop tarts are cooled, spread over each pop tart.
Recipe Notes

Unlike store bought pop-tarts these are best not toasted in a toaster. They are best enjoyed fresh out of the oven (after cooled) or reheated in the microwave for just a few seconds however the icing becomes melted when heated.

Share this Recipe
Scroll To Top