Lemon Zucchini Bread

Lemon Zucchini Bread

Ingredients:

1 teaspoon white sugar

3 eggs

2 cups white sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 lemon, zested

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

2 cups grated zucchini

Directions:

1.Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.

2.Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.

3.Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans.

4.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Enjoy,
~Mommy of 6 <3

Pumpkin cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin cupcakes with Cinnamon Cream Cheese Frosting

Recipe and Picture from Allrecipes.com

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup butter, softened

1 cup white sugar

1/3 cup brown sugar

2 eggs, room temperature

3/4 cup milk

1 cup pumpkin puree

Cinnamon Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

3 cups confectioners' sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Directions:

1.Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

2.Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

3.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

4.While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

YUM,
~Mommy of 6 <3