Lemon Zucchini Bread

     On Tuesday, I made some zucchini bread, and there’s half a slice left on the kitchen counter.

     I know zucchinis are not in season, but I really wanted to try out a classic recipe on my own and see what happened. The first time I heard about zucchini bread, I was very skeptical. VERY skeptical. I was unaware of the concept of a vegetable being used to make a sweet bread. But boy, am I glad I gave it a try! If you’re having your doubts about such a beast because of your past dread of sliced squishy, oily zucchini on your dinner plate, prepare to have your mind blown with this incredible loaf of dense, flavorful, and extremely moist quick bread! Plain old zucchini bread would have been great, but there’s nothing like a good old kick of lemon to make your life a little happier. Trust me – you’ll want to stay with the portion size on this one (two loaves!).

It’s such an easy thing to make! Wet ingredients, sugar, dry ingredients, zucchini, oven.

See for yourself when the first turns to the second in an hour.


Lemon Zucchini Bread
Adapted from Sunset Breads
Makes two loaves
Ingredients
3 cups flour
1 tablespoon baking powder
Pinch of salt
2 cups sugar
1 cup vegetable oil or melted butter
2 eggs
Zest of one lemon
Two large zucchinis (about 1 pound)

Directions
Preheat the oven to 350 degrees.
Mix together sugar, oil, eggs, and lemon zest in a large bowl until combined. Gradually add the flour, salt, and baking powder. When well incorporated, grate the zucchinis into the bowl and mix occasionally until all the zucchini has been added.

Pour the batter into two greased and floured 4×8 inch loaf pans. Bake loaves for about an hour, or until a skewer comes out clean. Let cool in pans, then carefully flip onto cooling racks to let cool completely.
Look at that texture.
The zucchini just does something wonderful where it distributes all
of its magical zu-juice throughout the bread to make it superbly moist.
No chocolate necessary for this thing!

Thanksgiving: DSLR Edition

Happy Thanksgiving! I ran around today taking pictures of everything edible in the house; which was just the right amount for the family. The turkey was replaced with a duck – from Wegmans, no less! And yes, I did bring it along for the 5 hour ride home from school on ice. There were roasted potatoes, turnips, orange beets, squash and Brussels sprouts, so no shortage of roots and vegetables. For dessert was mince pie, pumpkin pie and blueberry buckle…kinda like coffee cake, but better. I’m not particularly looking forward to going back to dining hall food, so good thing for leftovers!
Blueberry buckle, breakfast
Before oven
After oven

Butternut
Acorn

Mince pie & pumpkin pie

How colorful (don’t worry I went back for seconds)
Dessert #1
Dessert #2