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Harvest baking: Lemon zucchini bread

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It’s not zucchini season now, but before you know it, you’ll have zucchini popping out in your garden and you’ll start wondering, “What am I going to do with all of this?” Here’s a delicious recipe from Brooklyn Farm Girl for lemon zucchini bread, with an optional lemon glaze.

Lemon Zucchini Bread (adapted from Brooklyn Farm Girl) – makes two loafs

For bread:

· 3 eggs, beaten

· 1 cup vegetable oil

· 2 cups sugar

· 2 cups raw grated zucchini

· 1 teaspoon vanilla

· 3 teaspoons lemon extract

· 3 cups flour

· 1 teaspoon baking soda

· 1 teaspoon salt

· 1/4 teaspoon baking power

For glaze:

· 1 cup powdered sugar

· 1 to 2 teaspoons lemon juice

Preheat oven to 350-degrees F. Line two 8-1/2" loaf pans with parchment paper that extends a few inches above the rim on the long side of the pan.

Beat the eggs, oil and sugar together using a mixer. Add the zucchini, vanilla and lemon extract and continue to mix until combined. Combine dry ingredients in a separate bowl, then add dry ingredients to wet ingredients until moistened. Put batter in loaf pans and bake for 60 minutes or until a toothpick inserted in center comes out clean.

To make glaze, combine powdered sugar and lemon juice and stir well. Adjust taste and texture to your liking.

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