Every year around this time, I get the urge to bake. It seems like ages since I last turned the oven on. Lately, it has been too hot to even contemplate any form of baked good; that is until this week. Yippee!
This endeavor dovetailed nicely with the banner crop we have of zucchini this season. Every season, you can count on them to sprout up all over the garden and grow to enormous size. That sparked my need to create something zucchini themed, that and my love for hiding vegetables in baked goods.
I modeled this bread off my go to loaf, added zucchini for moisture, and lemon for a nice bright citrus punch. It made a lovely rustic loaf with a satisfying crunch at the edges, while still being super moist and tender inside. I purposely added less sugar to the batter than most would, instead, I topped the bread with a lemon sugar glaze which is sweet, tart, and complements the bread perfectly.
Now, I wonder what else I have in the garden that needs to be turned into a baked good?
- 1 cup almond flour
- 2 cups all-purpose gluten free flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 to 3/4 cups granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1/4 cup light olive oil
- 2 tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
- FOR THE LEMON GLAZE:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice