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Zucchini Lemon Bread Recipe

Photo courtesy of iStock/ThinkStock

I love summer. Not just because of the long summer nights but because of the awesome food that my husband grows in his garden. We always end up with boxes full of tomatoes, baskets full of onions and buckets full of zucchinis.

My absolute favorite thing to make with zucchinis is bread. I could eat zucchini bread all year long and I usually do. I shred my extra zucchini and freeze it and then I can have zucchini bread even in the winter. I usually just make plain zucchini bread but have branched out once or twice and made chocolate zucchini bread. The chocolate variety is good, but in my opinion the lemon is even better.

Zucchini Lemon Bread

1 cup zucchini, shredded

Zest of 1 lemon

1/2 cup milk

2 tablespoons lemon juice

1 1/3 cups sugar

2 eggs

1/2 cup olive oil

2 cups flour

1/2 teaspoon salt

2 teaspoons baking soda

Throw the shredded zucchini, lemon zest, milk, lemon juice, sugar, eggs and olive oil into a large bowl and whisk until well combined. Now pour the flour in a one pile on top of the wet ingredients. Place the salt and baking soda on top of the flour. Mix all the ingredients together with a large spoon, just until combined. Pour the batter into two greased bread pans and bake at 350 degrees for 45 minutes or until a toothpick when inserted, comes out clean.

While the bread is baking, make a glaze of 2 tablespoon lemon juice, 1 tablespoon milk and 1 cup of powdered sugar. Stir all the ingredients together in a small bowl until well combined. Drizzle the lemon glaze over the bread while it is cooling. Serve once the bread has cooled completely.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.


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