Tuesday, June 05, 2012

Tasty Tuesday

           After some much needed rain, the garden is happy and I have zucchini in bloom, and you know what that means, zucchini this and zucchini that! So, I thought I'd hunt up some new recipes to try since I planted a new variety of zucchini that comes from Texas and they are round, should be interesting!
     I found this Lemon Zucchini bread recipe over at Nancy Creative and I must say, not only did it catch my eye but had my mouth watering too, I think it was the lemon glaze? :)

Makes one 9×5″ loaf
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

                   Thanks Nancy, I'll be trying this recipe as soon as my zucchini balls ripen! lol  Look for more zucchini recipes to come and if you have a favorite, share your link or recipe, cuz like zucchini, you can't ever have enough ways to use it up! Happy gardening and baking! 


  1. I have never been that crazy about zuchinni bread but this one sounds very good!

  2. Anonymous11:18 PM

    I've never had zucchini bread but that looks absolutely delicious. We usually just slice our zuchinni thick with the peel still on, brush it with olive oil and put it on the grill.

  3. The glaze does sound good....

  4. This looks great! I must give it a whirl :-) My family adore zuchinni, but we usually serve it stuffed (sliced in half with a bit of the middle scraped out) with peppers, onion, bread crumbs and cheese. This sweeter recipe will no doubt thrill my wee boy! Becks x

  5. Lock your car doors, Sue is gonna have an abundance of zucchini :)

    Enjoy :)


  6. Looks Yummy! Thanks for sharing the recipe.



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