Lemon Zucchini Bread

You know it's been a bad gardening year, when you can only grow one zucchini.  I mean really, ONE zucchini!  Usually at this time of year, I'm scrambling to find ways to use all the squash and zucchini and trying to give it away to anyone who will take it. This recipe for zucchini bread, just might be the best solution to that problem I've found so far.  It's completely different from the traditional recipe, that's heavy on warm spices like cinnamon and nutmeg.  I like that one too, especially with nuts.  But this is light and lemony and perfect for summer.  I've made it a couple of times and everyone who's tasted it so far, has given it a big thumbs up.  My daughter asked, "What kind of bread was that?!?"  When I told her it was zucchini bread she said, "Well done!".  I think you'll like it too, even if you have to buy some zucchini in the store in order to make it. (I still can't believe I'm buying zucchini..., who would've ever thought?)

Start by mixing the dry ingredients together in a large bowl.

Break your eggs into another bowl.  Whisk eggs.  

Add liquid ingredients and whisk in sugar.

Zest and juice your lemons,

and add to liquid ingredients.

Wash and grate zucchini.  You can peel the zucchini if you like, but if you leave the peel on, the bread will have the prettiest little green flecks throughout.  Kids might not touch it, if it shows evidence of being made with a green vegetable, but that just means more for you. 

Make a well in the dry ingredients.  Pour the wet ingredients into the dry.  Add grated zucchini, stirring gently just until everything is moistened. Be careful not to over mix. 

Spoon batter into greased and floured pans.  I like to use small pans, but you could use two large loaf pans instead.

Bake until golden brown and pick inserted in middle of loaf comes out clean.  Cool for a few minutes, then turn out on rack to cool completely.  

The original recipe, found here, didn't have a glaze.  But a lemon glaze could only make it better, right?  Now it tastes like Lemon Zucchini Cake- yummy!

Lemon Zucchini Bread

4 cups plain flour

4 t. baking powder

1 t. salt

2 eggs

1 cup vegetable oil

1 cup milk (whole or half and half)

4 T. fresh lemon juice

zest of two lemons

1 1/4 cup sugar

2 cups grated zucchini

Mix dry ingredients in large bowl.  Mix

liquid ingredients in another bowl.  Stir in

sugar to eggs, oil, lemon juice, zest and milk.

Add zucchini.  Make a well in dry ingredients. 

Pour wet ingredients into dry and mix gently.

Spoon batter into greased and floured loaf pans.

Bake at 350 for 35 minutes (small pans) or

1 hour and 10 minutes (large pans).

Cool before glazing.

Lemon Glaze 

Confectioners sugar and lemon juice.

Mix until you have the consistency you like.

Drizzle over tops of bread.