You will love this honey lemon zucchini bread recipe—it’s so fresh and bright!
I’ve been staring at two giant zucchini in my fridge for a couple weeks now.
One came from our garden here on the homestead, and the other came from my co-worker who had no use for it.
Obviously when fraught with what to do with this giant zucchini she thought, “Liza will take it.”
Because, obviously. I’m like Mikey with the Life cereal when it comes to garden bounty.
I spent fifteen minutes shredding those two suckers, and ended up with a little over six cups of zucchini bits.
Two cups got frozen in zip top bags and the rest was used for zucchini bread.
We love zucchini bread over here.
It’s one of my daughter’s favorites for lunch, two slices slathered with cream cheese and eaten like a sandwich.
My son happens to like his plain OR warmed up with a little butter. (YUM!)
I could eat zucchini bread any way it’s served, any time (although I do have a soft spot for a warm buttered slice).
Today I tried a new variation on my regular ol’ zucchini bread recipe: the addition of honey and lemon.
It has a sweet brightness that’s both unique and mouthwatering.
Of the four loaves, I gave one to my parents (Hey … my mom did grow one of those zucchini, so I feel like I owe them.
Plus, food’s always more fun when you can share!), saved one in the fridge for this week, and froze two to use over the coming weeks.
Can’t wait for breakfast tomorrow! Mmm….
- 4 cups shredded zucchini
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 tablespoons ground cinnamon
- 2 teaspoons salt
- 6 eggs, beaten
- 1 1/2 cups granulated sugar
- 2 cups canola oil
- 2 tablespoons pure vanilla extract
- 1 lemon, juiced and zested
- 1/4 cup honey (preferably local)
TIP: If you plan on freezing these, wrap them tightly in plastic wrap once they've cooled, and then put them into freezer zip top bags.