Cooking & Conversation: Cooking with Duncan- Lemon Zucchini Bread

My garden produced a couple of beautiful zucchini this year.

There were many blossoms but not much fruit.

I tried to figure out what happened. It could have been rabbits, squirrels, bugs, crows,

or some other critter in my back yard.

I decided to redeem my "crop."

Of course, one of them was made into "zoodles" with my spiralizer.
The other went into this bread.

The internet is bursting with zucchini recipes this time of year.
I saw the facebook post this morning from

Lemon Tree Dwelling.

Her sight is beautiful with great looking recipes.

All credit for this recipe goes to Cathy. Here is the link to her sight: Lemon Zucchini Bread .

I love lemon, and who doesn't like zucchini bread?

My grandson was here for a visit, and he was eager to bake this bread with me.

Ingredients:

⦁ 1½ c. all purpose flour

⦁ ½ tsp. baking soda

⦁ ¼ tsp. baking powder

⦁ ¼ tsp. salt

⦁ ¾ c. sugar

⦁ 1 c. finely shredded, unpeeled zucchini

⦁ ¼ c. cooking oil

⦁ 1 egg

⦁ 2 Tbsp. lemon juice

⦁ 2 Tbsp. finely shredded lemon peel

Glaze

⦁ ½ c. powdered sugar

⦁ 1 Tbsp. lemon juice

⦁ 1 tsp. lemon zest

⦁ *glaze can be doubled if desired

In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon peel. Stir to combine. Add dry ingredients to zucchini mixture; stir just until combined. Spoon batter into greased bread pan. Bake at 350 degrees for 50-55 minutes or until golden brown and set. Cool in pan on a wire rack 15 min, then remove from pan and cool completely. Once cool, combine ingredients for glaze and drizzle over bread.