A few weeks ago, we had an abundance of Zucchini – from the CSA share we pick up weekly, and from our garden.
Although we used some to make these amazingly chocolatey yet healthy muffins HERE… we shredded the rest up and split evenly into ziploc bags. We flattened them slightly, and then stacked them in the freezer.
That way we can have zucchini when we need to – and just pull out of the freezer in a hurry. There is nothing better!
We had quite a few lemons to use up this week and came across this recipe for Lemon Zucchini Bread – not only is it amazing, it’s a great way to incorporate our Essential Oils, too!
Young Living has a Vitality Line of Oils that is great for baking and cooking – and Lemon Vitality is one of our favorites for recipes like this.
- 2 Eggs
- 1/2 C. Butter
- 1/2 C. Sugar
- 1/2 C. Buttermilk
- 2 Tbsp Lemon Juice
- 2 C. Organic All Purpose Unbleached Flour
- 2 tsp Baking Powder
- 1 C. Zucchini, grated
- Optional: 5 drops Lemon Vitality Essential Oil
- 1 C. Powdered Sugar
- Juice of 1 Lemon
- 1 - 2 Tbsp Half & Half or Milk (use the minimum & go up from there as needed)
- Optional: 2 drops Lemon Vitality Essential Oil
- Preheat oven to 350 degrees.
- Grease and flour a 9x5 loaf pan.
- In your KitchenAid, beat the eggs, butter and sugar, buttermilk, lemon juice and lemon vitality essential oil until well blended.
- Add the flour, and baking soda and mix just until combined.
- Add in the zucchini just until blended - do not overmix.
- Pour the batter into your loaf pan and distribute evenly.
- Place in the oven for 45 minutes or until a knife inserted in a crack in the top of the loaf comes out clean.
- Cool for 20 minutes before removing from the loaf pan.
- Drizzle the {cooled} loaf with glaze, let set, then serve.
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