It was amazing to be out there spending time with my kids. It brought back a lot of memories when I used to spend time out there at their age and probably doing the same thing. Picking vegetables that I should and should not be picking! I think Simon sensed some great things too and that's why he decided to finally make an appearance. He couldn't miss any more summer or opportunities out at the farm!
Now that we're happy and at home with the family, it's back to some kitchen time. We have great little zucchini from the the farm for grilling and cooking with but luckily some bigger stuff from our CSA and the farmer's market too. I like using the great big zucchini for baking.
Since it's so good to be home with the family, I needed some bright summery bread to go with my bright summery attitude! I usually like a zucchini chocolate bread but I thought lemon was much more in order than chocolate ... sorry all you chocolate lovers but I promise this recipe will not disappoint! I love the smell of fresh bakery filling the house ... I love hearing the running of feet tear through the house ... I love watching my family grow.
Can I just say how good it is to be home?
Makes 1 loaf
Glazed Lemon Zucchini Bread
1 c flour
1 c almond meal*
2 t baking powder
1/2 t salt
1 c zucchini, shredded and squeezed
3/4 c sugar
1/2 c applesauce
1/2 c canned coconut milk
2 T lemon juice
2 T honey
2 T lemon juice
*If you don't want to use almond meal, use 2 c flour total.
Preheat the oven for 350º.
In a bowl, mix together together your dry ingredients. In another bowl, mix together your wet ingredients. Slowly fold in your dry ingredients.
Pour into a sprayed 9x5 in loaf pan. Bake for 45-50 minutes or until you can stick a knife or toothpick in and it comes out clean.
Mix your glaze ingredients together. When the bread is still warm, pour the glaze over the bread.