Glazed Lemon Zucchini Bread

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Glazed Lemon Zucchini Bread

Yes.  More zucchini recipes.  I cannot tell you how this one tasted although it smelled divine because I gave it to my sweet friend Bailey for her birthday but she did text me and said it was “THE best lemon anything I have ever had!”, I don’t know how you top that.


2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

2 eggs

1/2 cup oil

1 1/3 cups sugar

zest and juice from 1 lemon, about 2 tablespoons of juice

1/2 cup buttermilk

1 cup ground or grated zucchini


1 cup powdered sugar

zest and juice from 1 lemon

1  Preheat oven to 350.  Spray 9 x 5″ loaf pan with cooking spray for baking.

2  Whisk flour, salt and baking powder together.

3  Beat eggs on low then add in oil and sugar and beat until well blended.  Add lemon juice and zest and buttermilk and blend.  Fold in zucchini and mix well.

4  Add dry ingredients to wet ingredients and blend until well combined.  Pour into prepared pan and bake 40 – 45 minutes or until top is no longer jiggly and tester inserted in center comes out clean.

5  Let cool 15 minutes in pan then turn out to cooling rack.  When mostly cool, place on serving platter.  Combine glaze ingredients and drizzle over bread.

recipe from Lil’ Luna

Buttermilk Chocolate Chip Zucchini Bread


Buttermilk Chocolate Chip Zucchini Bread

It is truly amazing how much zucchini two zucchini plants can produce!  On the upside I get to try out all kinds of new recipes, like this one which is delicious.

1/3 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup buttermilk

1 1/2 cups ground zucchini

1 2/3 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup chocolate chips, mini or regular

1  Preheat oven to 325.  Spray 9 x 5″ loaf pan with cooking spray for baking.

2  Cream butter and sugar together.  Beat in eggs, vanilla, buttermilk, and zucchini.

3  Combine dry ingredients and chocolate chips and stir into wet ingredients.

4  Pour into loaf pan and bake for about 55 minutes.

5  Remove from oven and let cool in pan 15 minutes before removing.

recipe from Creations by Kara

Zoodles with Homemade Tomato Sauce


Zoodles with Homemade Tomato Sauce

You are looking at a delicious dinner made mostly from our garden!  If you have a garden and planted zucchini then you really should check out the Veggetti like this one from Amazon for $9.99.  They are super easy to use, just put the zucchini in and twist and voila!  zoodles!  I sauteed the zoodles with some olive oil, salt and pepper for just 2 – 3 minutes then topped them with some homemade tomato sauce (recipe here, I just added some Italian Seasoning before roasting) and dinner is done and delicious and I used the zucchini and tomatoes from our garden so win, win all around.

Easy Lemon Truffles

Easy Lemon Truffles

Easy Lemon Truffles

How cute are these truffles?  And they really were the easiest truffles I’ve ever made and, bonus, they were delicious too!

1 box lemon cake mix

1 stick butter, melted

juice and zest of 1 lemon

1/4 cup sugar

1 bottle yellow or white sanding sugar

1  Mix together cake mix, butter, lemon juice and zest and 1/4 cup sugar until combined.

2  Form dough into 1 – 2″ balls and roll in sanding sugar to coat.

3  Refrigerate until set, remove from fridge about 20 minutes before serving.

Yield: around 30 truffles depending on size

recipe from Premeditated Leftovers

Mediterranean Pasta Salad


Mediterranean Pasta Salad

I threw this together the other day, trying to use the grape tomatoes and zucchini from our garden.  It was delicious!


1 – 2 bags (16 oz each) pasta

1/2 – 1 diced red onion

1 small jar or 1/2 large jar artichoke hearts, drained and chopped

1 – 2 cups grape tomatoes, cut in half

1 zucchini, sliced

1/2 cup feta cheese

Lemon Herb Vinaigrette

1/2 cup olive oil

6 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

4 teaspoons dried oregano

2 teaspoons honey

4 small cloves garlic, pressed

1/2 teaspoon pepper

1/2 teaspoon salt

1  Cook pasta according to package directions, drain and pour into a large bowl.

2  Add onion, artichokes, tomatoes, zucchini and feta to bowl with pasta and gently toss.

3  Whisk together vinaigrette ingredients, pour over pasta and mix gently to combine.

4  Refrigerate until ready to serve.

recipe from Gimme Some Oven


Double Chocolate Zucchini Muffins


Double Chocolate Zucchini Muffins

These were amazing, chocolate chips and toffee and more chocolate?  Yes, please!

1/2 cup butter, softened

2/3 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup shredded or ground zucchini

2/3 cup sour cream or yogurt

1/3 cup buttermilk

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

2 cups flour

1/2 cup cocoa

1 cup toffee bits

1 cup chocolate chips plus more for sprinkling on top

1  Preheat oven to 400 and line muffin tins with paper liners.

2  Beat butter and sugar until creamy.  Add egg, vanilla, zucchini, sour cream or yogurt, and buttermilk and mix well.

3  Whisk together salt, baking powder, baking soda, flour and cocoa and slowly add to wet mixture until thick batter forms.

4  Stir in toffee and chocolate chips.  Scoop batter into prepared pans and sprinkle tops with additional chocolate chips.

5  Bake 16 – 18 minutes or until tops spring back when lightly touched.

Yield: around 28 muffins

recipe from Inside Bru Crew Life

3 Ingredient Zucchini Brownies


3 Ingredient Zucchini Brownies

This recipe right here is a game changer, brownies with only 3 ingredients?  No eggs or oil?  And they taste killer, all fudgy and dense!  You can thank me later.

1 (18.9 oz) box brownie mix

1 cup ground or shredded zucchini

1/3 cup milk or water

1  Preheat oven according to brownie box instructions.  Spray bottom only of 9 x 13″ pan with cooking spray.

2  Combine 3 ingredients and mix well.  Pour into prepared pan.

3  Bake according to brownie box instructions.

recipe from The Frugal Foodie Mama