Good Tidings From The Garden
A recipe for Lemon Zucchini Bread showed up in my feed from Pinterest this morning. Which was very timely since I had two zucchinis sitting on the counter, begging for some sort of indication that they would have a more glorious final act than aging slowly until a dishonorable discharge to the compost pile. As you might guess, the zucchinis were gifts from our neighbors. It’s that time of year when all the successful gardeners are walking around the neighborhood looking for good homes for their zucchinis. Zucchinis are summer’s version of good tidings. I am pretty sure that if Jesus had been born in the summer, the third wise man would’ve shown up at the stable bearing zucchini instead of myrrh.
The recipe sounded good and it was a nice variation from the standard zucchini bread I’ve made in the past. Problem was, while I had plenty of zucchini, I didn’t have cake flour or canola oil, both of which the recipe called for. I dug out my mom’s recipe for zucchini bread and it uses regular flour and vegetable oil, so I strapped on my “what the heck” attitude, greased my loaf pan, and gave my modified version of the recipe a test run.
What I am sharing with you today is an answer to three problems you may have. One, you have your own abundance of zucchini (grown or adopted). Two, you love desserts more than vegetables. Three, the last green vegetable you ate was the peas your mom made you eat when you were 10. If any of those apply to you, then this is the bread for you. It isn’t actually overly sweet, and the lemon is subtle and good. And I would challenge anyone, if they didn’t know it’s made with zucchini, to find any hint of the veggie. The zucchini makes the bread moist and, in my book, qualifies this bread as a serving of vegetables. Double win. Oh, and it was easy to make. Proverbial cherry on top.
This lemon zucchini bread would be a great thing to serve at your next Book Club meeting.
The loaf of bread is quickly disappearing. We’re eating it the way people who live alone eat something like this. Just a little slice off the end each time we walk by it, not bothering with a plate or napkin. That means that crumbs will be all that’s left of the loaf of bread by Wednesday. I am so happy I have more zucchini requiring some attention. Talk about a vegetable finding its rightful place in the universe! From garden to wonderful Lemon Zucchini Bread.
Happy Entertaining!
Click here to get recipe
