Pictured here with all white (all-purpose) flour and a more sugary glaze.
Zucchini season is coming. It's like the zombie apocalypse, only greener and without dead people who are trying to eat you (sounds like a win win to me). But anyway, yes, zucchini--sometimes there's a lot of it. I have a zucchini bread on here that I love with my soul, but when I saw this zucchini lemon bread on Cooking on the Ranch, it really caught my eye. It was like a lemon bread with zucchini snuck in. Zucchini sneaks very well (just like a zombie, right). Zucchini is so mild in flavor that it can meld with a lot of foods while also adding moisture to them.
This bread is delicious. The first time I made it with all white flour (pictured above). The second time I used half whole wheat flour so that I could justify it for breakfast instead of dessert (story of my life, people). I think I might like the second version even better. I often enjoy the depth of flavor a whole grain gives baked goods. I also thinned out the glaze on top so it was intensely lemony and I looove that.
And here with the whole wheat and thinner glaze.
Zucchini Lemon Bread
adapted from Cooking on the Ranch
Prep time: 10 minutes
Cook time: 1 hour
makes 1 loaf
Cost: $1.50 (or about $.10/serving)
(flour: .10, whole wheat flour: .20, eggs: .20, oil: .10, sugar: .10, milk: .10, lemon: .20 (asian store price), zucchini: .50 (and that's gonna be all but free come summer)
Note: I peeled my zucchini in order to keep my children unsuspecting. Because that's the kind of Mom I am.
1 C all-purpose flour
1 C whole wheat flour (preferably white whole wheat)
2 tsp baking powder
1/2 tsp salt
1/2 C canola oil
2/3 C sugar
1/2 C buttermilk (or 1/2 Tbsp vinegar with 1/2 C milk)
juice of 1 lemon
zest of 1 lemon
1 C grated zucchini
In large bowl, beat eggs. Add canola oil and sugar. Then buttermilk, lemon juice, lemon zest, and zucchini. Mix.
To this add the dry ingredients. Mix.
Grease a loaf pan. Bake at 350 for 1 hour or until a knife inserted comes out clean or with a few moist crumbs. (Note: If you use a 9x5 inch pan, your baking time may be shorter.)
Let cool 15-20 minutes. Add glaze. Let cool another few minutes and remove from pan (if you want; we're not bossy around here).
(Yes, you can skip the glaze, if you want to be lame or healthy or something, but I do believe it increases the overall lemony-ness of this bread. It adds another $.30 cents or so to your cost)
Note: The original recipe called for 2 Tbsp lemon juice and 1 C powdered sugar. It was good, but I found that I liked it better with less sugar. I poured some lemon juice into a bowl and then added powdered sugar until the mixture was still clearish (as opposed to white, which is how it is with more sugar) and sweet/tart. Feel free to experiment with the ratios of lemon to sugar as your little heart/tongue desires.
1/3 C powdered sugar
2 Tbsp lemon juice
Combine. Drizzle over top of bread (I do this while still in loaf pan so that the pan catches the drippings and then they sort of soak into the loaf. But you can take the loaf out and then glaze if you wish.