Does anyone else have this dilemma? Everyone knows the classic thing to do with all that local zucchini in the summer is make zucchini bread. It is (kind of 🙂 ) nutritious, it is delicious with endless variations, and it freezes well.
But it also seems to be frequently fragrant with autumnal spices.
There is nothing inherently wrong with this–in fact it can be quite yummy. But honestly it is not what I want in early August. I remembered these incredible Lime Zucchini cookies I had once and started thinking about citrus and zucchini. I found this recipe for Lemon Zucchini Bread, given to me by a friend from my old supper club in PA, and it perfectly hit the spot. I don’t have any pictures of it sliced since I took it to a playgroup.
Next I want to try a lime variation.
6 tbl. unsalted butter
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tsp. vanilla
2 tbl. grated lemon zest (I used more, about 1 lemon’s zest plus almost 1/2 t of lemon oil)
2 cups grated zucchini (I wrung mine out in dishtowels to dry them a bit)
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. grated nutmeg (I left out)
1/4 tsp. salt
1 cup walnuts, finely chopped (I used pecans)
Heat oven to 350 F. Generously grease a 9X5 loaf pan.
Melt butter and place in a mixer bowl. Add sugar, eggs, lemon juice and vanilla. Beat until blended. Stir in lemon zest and zucchini. Mix flour, baking powder, baking soda, nutmeg and salt. Add to batter and mix until blended. Fold in nuts.
Pour the batter into prepared pan. Bake until toothpick inserted in the center comes clean, about 1 hour. Cool ten minutes in pan, then turn out on a wire rack to cool completely.