Queen Bee Zucchini Bread or Muffins
Makes 18 muffins or one 9x5" bread loaf
3 cups Queen Bee Cake, Cookie, Muffin flour
1 tsp baking soda
¼ tsp baking powder
1 Tb cinnamon
1 tsp salt
1 ⅓ cups sugar
⅓ cup brown sugar or coconut palm sugar
1 tsp vanilla extract
1 Tb lemon extract (optional)
1 cup oil, or ½ cup each oil and melted butter
2 ¼ cups organic zucchini, grated
1 cup walnuts, chopped
¼ cup shredded coconut, optional
1 cup sifted powdered sugar
1 ½ Tb lemon juice
Stir until well combined and smooth.
Preheat oven to 325° Grease a large 9 x 5” loaf pan or muffin pan lined with muffin paper cups.
Whisk dry ingredients and set aside.
Beat the eggs in a stand mixer on medium until they are light and foamy, about one minute.
Add the sugar and brown sugar and mix for 2 minutes.
Add vanilla and lemon extracts.
Then mix in oil.
Add zucchini, then blend well.
Stir dry ingredients into the egg/zucchini mixture; mix until just blended. Add the nuts and coconut if using.
Spoon into pan and smooth the top with spatula dipped in warm water. Bake muffins for 25-30 minutes and large loaf for 1 hour and 25 minutes. Cool on rack for 10 minutes; remove from pans.
If using lemon glaze, smooth on while still warm and allow to drip down sides.