This year as a family, we decided to plant a garden in our backyard. We thought it would be fun to let our son, Charlie choose the items we were going to plant. In our tiny garden raised bed “box”, our son rightly chose pumpkins, watermelon, zucchini and corn, because, “Why not?”.
We prepared the soil adding a thick layer of compost, diligently mapped out our plan in accordance to what would grow first and take the most room; a row of corn, row of watermelon, zucchini and pumpkins.
Soon after our little garden started to grow, and grow it did! Three stalks of corn, a plethora of zucchini and pumpkin vines wrapping around our yard. Sadly, our watermelon really didn’t take off but we were pleased with the other progress so we chalked it up to good effort. It was really fun to watch our garden grow and a great science lesson for our son.
The zucchini was by far the star of the garden. We have zucchini coming out of our ears. What to do with it all? Make fritters, add it to stir fries, and of course, make zucchini bread.
Instead of a standard zucchini bread, I stepped it up with a lemon glaze. It added a sweetness and zip that paired perfectly with the bread. In addition, our very picky eater gobbled it up. Success!
- FOR THE BREAD:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 1 cup brown sugar
- Zest of 2 large lemons
- 3 large eggs
- 1 cup neutral oil such as avocado or canola
- 1 tablespoon fresh lemon juice
- 1½ teaspoons vanilla extract
- 2 cups grated zucchini
- FOR THE LEMON GLAZE:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- Preheat oven to 325 degrees F.
- Spray two loaf pans with cooking spray. Set aside.
- In a large bowl, mix together the dry ingredients; flour, salt, baking powder, and baking soda. Set aside.
- In a medium bowl, combine sugars and lemon zest until well combined and zest is evenly dispersed.
- In a large bowl, whisk together the lemon sugar mixture, eggs, oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined. Stir in the zucchini and pour the batter into the prepared loaf pans.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out dry and clean.
- Cool the loaves on a wire rack for 15+ minutes.With a knife, loosen the sides of the bread away from the pan. Carefully remove the loaves from the pans. Let cool completely on rack.
- While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve. Wrap remaining bread tightly with plastic wrap and refrigerate for up to 3 days.
**Adapted from Two Peas in Their Pod – Lemon Zucchini Bread