Cheap Eats

Zucchini was on sale for 77 cents a pound this week at Sprout's so, naturally, I over-bought. Luckily, my Cooking Light cookbook had this recipe for zucchini bread. What's more, there's a lemon glaze so I could use another lemon. It's easy to make and you can change it up. Instead of two smaller loaves, make one big loaf or muffins. With the exception of the zucchini and maybe lemon, you most likely have everything you need to make this bread right now. If you need a lemon, call me.

Lemon-Glazed Zucchini Quick Bread

2 1/3 cup all-purpose flour

3/4 cup sugar

2 t baking powder

1 t cinnamon

1/2 t baking soda

1/2 t salt

1/4 t nutmeg

1 cup finely shredded zucchini

1/2 cup 1% low-fat milk

1/4 cup canola oil

2 T lemon zest

1 large egg

1 cup sifted powdered sugar

2 T fresh lemon juice

Preheat oven to 350 degrees. Combine flour through nutmeg in a large bowl. Make a well in center of mixture. Combine zucchini, milk, oil, zest and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8x4 inch loaf pan coated with cooking spray. Bake for 55 minutes or until a toothpick comes out clean. Cool loaf in pan for 10 minutes. Remove bread from pan and allow to cool completely on rack. Combine powdered sugar and lemon juice with a whisk. Drizzle over loaf.