Zucchini

What do you do when you have an abundance of something?  

What do I do? Enjoy it. And  put it to good use.

In 2003, living in Southern California, I got married, had a baby and bought my first house. Yep. It was quite a year.

We bought this beautiful little Craftsman in Long Beach. We said good bye to renting a shabby Venice Beach bungalow and hello to 

I loved that house. It had a sweet little backyard with a gorgeous lemon tree for it’s centerpiece. I made fresh squeezed lemonade, lemon chicken, lemon scones, lemon tarts and meringue pie…I found a way to use lemon in everything.  My neighbor had an orange tree and a new friend had an avocado tree. It was good living in Long Beach. 

When we moved to Maryland in 2006 I was sad to leave behind life with a lemon tree… 

This lemon zucchini bread reminds of my Long Beach days… 

It is a simple quick bread recipe topped with an easy lemon glaze made from just powdered sugar and fresh lemon juice. That extra burst of lemony flavor on top makes it irresistible. 

And let’s face it, I’m just smitten that Oak Spring still has zucchini in OCTOBER in our little organic Baltimore County CSA!

What Will You Do with Your Zucchini? 🌱🍋

I love to slice them long ways and grill or griddle them. I slice them thin, fry them in a pan and make it a base for quiche or frittata. You can zoodle them, steam them, deep fry them (yes, I’ve done that).  They are so delicious all the ways. 

Sure, I love a classic zucchini bread— like the nutty, sweet one my mom made every summer.

But sometimes, it’s fun to switch things up. Lemon is one of my absolute favorite flavors for baked goods, and it pairs beautifully with zucchini. The bright citrus gives this bread a light, summery twist that’s just perfect for this time of year.

Quick breads are one of my go-to recipes because they’re so versatile. And my kids eat them up as fast as I can bake them.  These days I experiment with gluten free flour and additonal sources of fiber. You can mix and match flavors and ingredients depending on what you have on hand. Plus, it’s perfect for breakfast (try a slice with scrambled eggs), as a lunchbox treat, or dessert.

Want to switch things up even more? Bake the batter in a muffin pan instead of a loaf pan! Just reduce the baking time to about 15–18 minutes and use muffin liners or a good spray of oil.

One important tip when baking with lemons: always use fresh lemons. Bottled lemon juice just doesn’t compare. Fresh lemons give you access to the zest, and that zest is where most of the flavor lives.

Zucchini is in peak season right now, and if your garden is overflowing (or you’re stocking up at the farmers market), this is the perfect recipe to add to your rotation.

Give this simple, sunny loaf a try.

🍋 Lemon Zucchini Bread

A bright, fresh twist on classic zucchini bread—with a sweet-tart glaze to finish it off.

Ingredients

For the bread:

• 1 ½ cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 large egg

• ¼ cup olive oil (plus more for greasing)

• ¼ cup unsweetened applesauce (or substitute more olive oil)

• 1 ½ tablespoons fresh lemon juice

• Zest from 2 lemons (about 2 tablespoons)

• ½ teaspoon vanilla extract

• ¾ cup sugar

• 1 lightly packed cup grated zucchini

For the glaze:

• ½ cup powdered sugar

• ~2 tablespoons fresh lemon juice

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Instructions

1. Prep:
   
   Lightly grease an 8″x4″ loaf pan. Preheat the oven to 350°F.

2. Dry ingredients:
   
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Wet ingredients:
   
   In a large bowl, whisk together the egg, olive oil, applesauce, lemon juice, lemon zest, vanilla, and sugar until well combined.

4. Combine:
   
   Stir the dry ingredients into the wet just until incorporated. Gently fold in the grated zucchini.

5. Bake:
   
   Pour the batter into the prepared pan and spread evenly. Bake for 50–60 minutes, or until golden and a toothpick inserted into the center comes out clean.

6. Cool:
   
   Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

7. Glaze:
   
   In a small bowl, whisk the powdered sugar with the lemon juice until it forms a pourable glaze. Drizzle over the cooled loaf and let it set before slicing.

 

Need more local, organic zucchini inspiration for next year’s CSA haul? Check out this recipe from the Oak Spring CSA archives:

Zucchini Medallions

Let us know how you make out with the recipes.

Bon Apetit!

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