When Life Gives You Zucchini...

..LOTS of it - you make zucchini bread - am I right? I couldn't let the summer end without making the requisite zucchini bread. This is a recipe my Mom gave me and I make it just about every year, except sometimes I vary it just a bit. This always tastes good with a good cup of tea.

Zucchini-Lemon Bread

Prep. 25 min. Bake: approx. 1 hour

6 Tbs. unsalted butter

3/4 cup sugar

2 large eggs

1/4 cup fresh lemon juice (juice from one lemon)

1 tsp. vanilla extract

2 Tbs. grated lemon peel

2 cups grated zucchini with peel (2 medium-size)

1-1/2 cups all-purpose, unbleached flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. ground allspice

1/4 tsp. grated nutmeg

1/4 tsp. salt

1 cup finely chopped walnuts

1. Heat oven to 350 degrees. Coat 9x5-inch loaf pan with 1 tsp. butter (I used Pam with flour).

2. Melt remaining butter, transfer to mixer bowl, and cool slightly. Add sugar, eggs, lemon juice, and vanilla and beat until blended. Stir in lemon zest and zucchini.

3. Whisk together flour, baking powder, baking soda, spices, and salt. Add to batter and mix until blended. Fold in nuts. Pour into prepared pan.

4. Bake until wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan 10 minutes, then turn out onto wire rack to cool completely.