Fall is where everything changes color, flavors are ripened, and the garden is ready to harvest the many simple vegetables that can be made into a variety of delicious eats.
I recently discovered two squashes, the acorn and zucchini, that I would never really ate until I was introduced to these simple recipes. And they are delicious! So easy to make too!
I get my squash from my very own garden, but when the garden isn’t producing fast enough, I hit up the local farmers market and support the homegrown growers. Enjoy!
Zucchini Lemon Bread
- 2 1/2 c. zucchini (Grated –this is usually one whole or ½ if it’s a large zucchini)
- 3 c. Flour (sifted)
- 1 tsp. Salt
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 2 c. Sugar
- Zest of Lemon (need 2 lemons)
- 3 large eggs
- 1 c. Olive oil
- 1 Tb fresh squeezed lemon
- 1 ½ tsp. vanilla
- 1/3 c. Powder sugar (or desired amount for consistency & taste)
- Preheat oven to 325
- Combine Flour, Salt, Baking soda, and Baking Powder, mix and set bowl aside.
- In another bowl, mix the sugar and lemon with your hand. Gentle pick the mix up in your hand and than drop it back in the bowl. Do this several times. Than add in the zucchini. This will feel squishy and start to get a little liquidity (zucchini hold water). Set aside.
- In a third big bowl, mix the eggs, olive oil, lemon juice, and vanilla together. Than add the zucchini mix and dry mix. I just dump it all in and mix it with a big plastic spoon.
- Pour into greased (rub the butter in the pans with a napkin before) pans.
- Cook for 60min.
- While bread is cooking, cut the lemons that were used for the zest in half. Squeeze the juice out into a bowl. Put the powder sugar in and whisk it until dissolved. Adjust for flavor and/or consistency
- When bread is done and out of the pans cooling, drizzle the lemon juice over the top. I like to put some on when they are warm, wait till they are completely cooled off and add some more over top.
Epoch Women Author