What do you do when it is a monsoon outside, you have a massive zucchini from the farmer’s market, and a pup that needs attention? Did you say, ‘Bake lemon zucchini bread?’ Yep, that’s exactly what I did. After a snack burger and a beer flight ($7 for four samples of draft craft beer of your choice) at Bru Burger, I ran home and took cover. My friend Ali sent me this recipe and after a quick ingredient check, I decided to make it. It made my kitchen smell amazing and the lemon/zucchini combination is surprisingly really good! I’m looking forward to a weekend of warm bread for breakfast and finishing my book for book club on Monday. I don’t want to give away what I will be making, but it should be a really fun night with great discussion. I decided to halve the glaze recipe because it was sweet enough.
Left to Right: My favorite new tote. Wisdom from Julia Child. The beer flight at Bru Burger: Upland, Two Brothers, New Day, and Fountain Square. The cutest presidential cookies that I found at Meijer (sadly, Taft was not included, but somehow Rutherford B Hayes was)
Gingham pants from the Loft (currently half price), and two recent Brooks Brothers finds – both half off. I am the last person to need another pair of seersucker shorts, but I couldn’t pass up the price and the anchor buttons.
LEMON ZUCCHINI BREAD
Recipe via Lil Luna
- 2 cups cake flour (regular flour would also work here, but the cake flour makes it really moist)
- ½ tsp salt
- 2 tsp baking powder
- 2 eggs
- ½ cup canola oil
- 1⅓ cups sugar
- 2 TB lemon juice
- ½ cup buttermilk
- zest of 1 lemon
- 1 cup grated zucchini
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp 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. Fold in zucchini.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9×5 loaf pan.
Bake at 350 for 40-45 minutes