by Pat Maley
9/19/2019

The neighborhood gardens have hit their stride as the once proud gardeners have turned into vegetable vendors.  I have ,of late, been on the receiving end of this abundance and have been baking,cooking,and freezing. I had always made a Southern Living zucchini bread but last year found this lighter,more summerlike version.

Just yesterday it was June 1 and now the kids are back to school. I am desperately trying to hold on to these last warm days before the stockpot and crockpot come off the basement shelf. 

This recipe calls for buttermilk. I am not the kind of person to run out to buy one ingredient for one recipe and then waste that which I didn't use. Buttermilk in this recipe is going to provide a softer texture to my bread so I don't want to substitute a different liquid. I will however use milk to which I have added vinegar. This is the perfect treat to have with a little tea in the afternoon. Enjoy!

LEMON ZUCCHINI BREAD

Ingredients:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup oil

2/3 cup sugar

1/2 cup buttermilk (or 1/2 cup milk and 1 1/2 teaspoon vinegar)

2 Tablespoons lemon juice

zest of 1 lemon

1 cup grated zucchini

Preheat oven to 359 degrees. Apply Pam to a 9x5 loaf pan. Mix flour,baking powder and salt. Set aside. Combine eggs,oil,sugar,buttermilk,lemon juice and zest. Add zucchini. Mix in dry ingredients. Pour into pan. Bake for 45 minutes or until the top looks dry and toothpick comes out clean. Allow to cool. Mix 1 cup of powdered sugar with 2 Tablespoons of lemonjuice. (I cut this in half and find it does the job quite well). Enjoy with tea.