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
· 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
· 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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