Always on the lookout for a great new recipe to try, I stumbled across this lemon zucchini loaf last week on Pinterest. I’m going to go ahead and put this out there because I’m not ashamed of it, but I LOVE ZUCCHINI BREAD. Specifically, I love my mom’s zucchini bread. And more specifically, I love my mom’s zucchini bread fresh out of the oven, slathered in butter, but since I don’t eat butter, I’ll slather mine in Earth Balance. And, apparently, there is a zucchini bread affinity gene I’ve passed on to my daughter, too, because I wrote about her affection for my mother’s baking wonder here. Given the choice, we would want to eat the entire loaf in one sitting.
No pressure, Lemon-Zucchini Loaf, but I had high expectations coming into the kitchen with you. I bought extra lemons and a couple of zucchini because what if you’re amazing, and I might just need to bake more than one of you?! Yeah, not gonna happen.
I didn’t like it, and have no intention of repeating the recipe, but the other tasters in the room loved it. It definitely had a lemon zing, and a nice texture. The lemon glaze was super tasty (how could it not be – powdered sugar and lemon juice – whip it up, folks, and drizzle THAT on anything).
In the end, I realized that what I really wanted was zucchini bread. Straight up. Hot out of the oven. Thick slices. Leftovers in the morning. What I got was a very tasty loaf bread that bore no resemblance whatsoever to the zucchini bread of my childhood, but mostly to a lemon bread recipe I found online that came without recommendation.
I gave away all that remained of the loaf because sometimes you have to let things go like that. I have no regrets.