How many of us learned about the tartness of lemons as small children when we happily accepted a slice from someone we trusted only to bite into the thing and have one eye slam shut in an uncontrollable muscle spasm as juices of potent sourness surrounded a shocked and outraged tongue that no matter how tightly it curled up just could not convince a traumatized throat to swallow until after all of your facial features skewed into a grimace that silently screamed, “Nasty Bad!!!”
Yes, lemons are the hypocrites of the fruit family. Oh, they look all cheerful and bright and smell so very citrus and sweet. However, inside, this sunny yellow fruit lurks uncompromising bitterness. Lemons, unlike humans, do not get to choose whether to be bitter or not. Nature just thrust bitterness upon them. And, its bitterness makes the lemon unpalatable…until…sweetness is added. Sweetness soothes a lemon’s bitterness until only fresh, tangy, delightful citrus flavor remains.
There is a saying that when life gives you lemons….make lemonade. The thing is, you cannot make lemonade out of lemons alone. To make lemonade, sweetener must be added. In the case of humans dealing with life’s lemons, sweetening up a bad situation requires human sugar….love, compassion, empathy and kindness.
A great way to show a friend, neighbor or family member you care is by bringing them a home-baked treat or by taking some excess garden zucchini off of their hands. Lemon-Zucchini Bread will bring success to both of those endeavors.
Preheat oven to 350 degrees. Grease and flour a loaf pan.
In a small bowl combine:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
In a medium-sized mixing bowl beat together:
1/4 cup cooking oil
3/4 cup sugar
2 Tablespoons fresh squeezed lemon juice
2 Tablespoons lemon zest
1 cup (packed) finely shredded zucchini
Stir until completely combined.
Slowly stir dry ingredients into the zucchini mixture until just combined. Do not over mix.
Put bread batter into the greased and floured loaf pan and bake for 50-55 minutes. Bread is done when a toothpick inserted into the center of the loaf comes out clean.
Remove bread from oven and cool in the pan for 15 minutes. Remove loaf from pan by running a knife around the edge of the pan then inverting. Cool completely on a wire rack.
When cool, frost top of the loaf with lemon glaze.
1 cup powdered sugar
2 Tablespoon freshly squeezed lemon juice
2 teaspoon lemon zest
Other Zucchini Recipes on this blog: