Tag Archives: lemons

Lemon Zucchini Bread

We received a garden gift.  Four GIANT zucchini.  After four loaves of zucchini bread I still have two of these monsters left.  I’m debating about what to do with it.  Zucchini tacos?  Zucchini soup?  Nah…probably just more of this bread, because it was fantastic.  This one in particular was even better because it was made with love by my daughter, Claire.  Have I mentioned that teaching that kid to cook was a great idea?

The original recipe for this had a glaze over the top.  If you want to add that, it’s simply a mixture of powdered sugar and a little milk, spooned over the cooled bread.  We left it off…now we can call this healthy, right?  In any case, this was a delicious twist on an old favorite.  (Get it?  Twist?  Lemon?  Yikes.)

Scrumptious Lemon Zucchini Bread

Scrumptious Lemon Zucchini Bread

Lemon Zucchini Bread
(adapted from NancyCreative.com)

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of one lemon
Zest of one lemon
1 cup grated zucchini (unpeeled)

In a large bowl combine flour, baking powder and salt.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45-50 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely.

Yum.  Is it cool enough to eat?  I think so.

Yum. Is it cool enough to eat? I think so.

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Lemon Tomato Spaghetti

I had a friend once who had a lemon tree in her living room.  That tree smelled so good I could hardly stand it.  I’ve wanted one ever since, but I know the chances of me killing it are, well, close to 100%, so I’ve resisted buying one of my very own.  I’m hoping Claire will grow up to be one of those people who can keep plants alive and thriving.  She’s showing great promise so far in that area!  In the meantime, I still love lemons, and use them in cooking just about every chance I get. Alas, I have to get them at the store instead of my living room.

This pasta takes about 10 minutes to make from start to finish, and is light, fresh and just plain tasty.  Perfect for springtime.

Lemon Tomato Spaghetti

Lemon Tomato Spaghetti

1 small package spaghetti
1/4 cup extra virgin olive oil
3 cloves garlic, minced
Pinch of crushed red pepper
Juice and zest from 1 lemon
1/2 cup grape tomatoes, halved or quartered
1/4 cup fresh basil, sliced in ribbons
1/2 cup parmesan cheese
Salt & pepper

Cook spaghetti until tender, but still firm to the bite.  Meanwhile, heat olive oil in a small skillet.  Add garlic and crushed red pepper, cook 1 minute.  Add tomatoes, cook one minute.  Transfer mixture to a large serving bowl.  Add zest and juice from the lemon.  Drain pasta and add to bowl.  Add basil, parmesan, salt and pepper and toss to combine.  Taste and add more salt & pepper if needed.  Serve with a sprinkle of parmesan and lemon wedges.

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