Yesterday was a busy one around here! My main goal for the day was to get our deck cleaned and prepped for staining. While clearing some things off the deck I stumbled upon a wasp’s nest in a deer skull that was hanging on the deck fence…..yikes!!! The wasps were not happy that I had disturbed their happy home. I had Stone and our nephew, Quanah, helping me so I thought it was best to take cover inside for a bit while they simmered down.
Shane had brought me a few zucchini from our neighbors the other day so I decided to bake some lemon zucchini bread. This is truly a recipe that I look forward to making every summer when the loads of zucchini begin the pile up. I eagerly grate up every zucchini I can find and freeze what I don’t use. I’ve found that it freezes really well. When I am wanting to bake some lemon zucchini bread it’s there in the freezer whenever I want it!
This recipe has a bit of history to it that I will share with you. My folks sold their place in Montana early in the 2000’s. Shane and I moved down here in the spring of 2005. I remember my mom raving about this recipe. Ellen Franko and her husband Rich were the buyers of my parent’s ranch on Cherry Creek. Ellen had made this one of the times Mom and Dad were up there and it was an instant hit with both of them. I had heard my Mom going on about this recipe. I asked if she knew how to make it. She didn’t, but told me to get a hold of Ellen and perhaps she would pass it on to me. I did just that. Ellen was gracious enough to give me the recipe. I eagerly made that first batch of delicious lemon zucchini bread. It was out of this world!! The crust is just a tad bit crunchy. The flavor is amazing. It’s moist and the color from the zucchini skin adds great green flecks throughout the bread…it’s pretty!
This bread is great warm out of the oven, cold, and it freezes really well. I put a little bit of butter on a slice and I’m in heaven! Sounds wonderful, doesn’t it?! I love this recipe so much that I actually put it on All Recipes back in 2010! Anxious to try it? Here it is:
Ellen’s Lemon Zucchini Bread
Grease pans with Crisco and sprinkle the bottoms with sugar. Mix the following ingredients (I usually beat the eggs first before I add the rest of the wet ingredients).
- 3 Eggs
- 2 c. Sugar
- 1 c. Oil
- 1 tsp Vanilla
- 2 tsp Lemon Extract
- Zest of 1 Lemon
Combine the flour, salt, baking powder, and baking soda in a separate bowl. Add to the wet mixture above.
- 3 c. Flour
- 1 tsp Salt
- 1/4 tsp Baking Powder
- 1 tsp Baking Soda
Add zucchini when mixture gets too thick to mix.
- 2 c. Grated Zucchini
Pour into pans.
Bake 350 degrees for 1 hour in greased and sugared pans.
Makes 2 regular loaves or 4 smaller loaves. *I usually always make 4 small loaves as I find that they cook more evenly than the larger loaves.*
I hope you give Ellen’s Lemon Zucchini Bread a try. It is SO good…..everyone who tries it will love it…..and it’s a new use for all those zucchini! 🙂 ~Cheyenne