Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup grated zucchini
Zest of 1 lemon
Juice of 1 lemon
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon
Directions:
Pineapple Upside-Down Cupcakes
My aunts used to make this, and I thought it was history. Surprise! I found it, and it’s even better!
Golden chicken thighs in the air fryer: here’s how they get perfect in a few simple steps!
Rude Woman Calls Out My Grandma in Our Pizzeria – Grandma’s Response Is Priceless
Chicken Pot Pie Noodle Skillet
Recipe for a slow cooker dish with pierogies and sausage.
PUMPKIN PECAN COBBLER
Delicious strawberry jam in 15 minutes, which always turns out: the secret is in the cooking technology
Cinnamon Roll Cheesecake with Cream Cheese Icing