OUT. OF. CONTROL. That is the only thing I have to say about the zucchini in my garden. Last year I begged and pleaded for my Dad to build me garden boxes for my really small yard! I had never gardened before so it is all trial and error and talking to some friends that have done this before. This year, I decided to try zucchini. With baby food making in full swing I figured we could definitely get some use out of it. Well here is where we get to the out of control part! I swear I barely blinked and the stuff is growing like crazy! And they’re huge! I can’t keep up with them. So I went on a zucchini recipe search. Pinterest of course turned up tons of delicious looking recipes. I decided to start with this Lemon Zucchini Bread.
It is a delicious twist on a classic favorite. Dense and moist like you expect zucchini bread to be with a burst of citrus flavor! I was very pleased with the result and I have a feeling this won’t be the last of the zucchini recipes from me! What are your favorite zucchini recipes?
Join us!
Bloglovin’ | Facebook | Twitter | Instagram | Pinterest | Google+
- 2 cups CAKE FLOUR
- ½ teaspoon SALT
- 2 teaspoon BAKING POWDER
- 2 EGGS
- ½ cup CANOLA OIL
- 1⅓ cups SUGAR
- 2 Tablespoons LEMON JUICE
- ½ cup BUTTERMILK
- zest of 1 LEMON
- 1 cup ZUCCHINI, grated
- 1 cup POWDERED SUGAR
- 2 Tablespoon LEMON JUICE
- 1 Tablespoon MILK
- Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Then add dry mixture to the wet mixture and blend all together until well combined.
- Pour batter into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
Recipe source: Lil’ Luna
More ways to enjoy your zucchini abundance…
Fire Roasted Tomato and Basil Pasta
Grilled Zucchini Bruschetta from What’s Cooking with Ruthie
It was only recently that I have developed a taste for lemon cake, when I made one myself. Making it even more healthy with some zucchini in it sounds awesome! Thanks for sharing this, Megan! 🙂 Have a lovely day…
Tina | Mademoiselle Gourmande recently posted..Salmon Spelt Bowl and Cleanse
I love lemony desserts so I am sure this is going to be my new favorite dessert!!
Ami@naivecookcooks recently posted..“Green Tea” Punch
Two of my favorite breads combined! This looks heavenly Becca!
Trish – Mom On Timeout recently posted..Tropical Orange Jello Salad
Our farmstand is absolutely overrun with zucchini right now, and now I know just what to do with it! This looks gorgeous. Love the drizzle of glaze.
Erin | The Law Student’s Wife recently posted..Summer Veggie Burritos
I’m ashamed to say that I’ve never had zucchini bread! This recipe looks great though so hopefully that will change! Thanks for posting it!
Jamie @ At Home Baristas recently posted..What’s The Best Espresso Grinder?
I do not have cake flour what else can I use ?
The zucchini bread look yummy.
I can’t wait to try it!
Thanks,
ginger
You can make your own cake flour if you don’t have any on hand. Here’s the link for the tutorial – http://joythebaker.com/2013/12/baking-101-the-best-cake-flour-substitute/