With all the squash and zucchini coming out of the garden, I needed to figure out something to do with it. Solution? Zucchini bread. The perfect way to get in my vegetables and sugar in one place! I used yellow squash for my recipe–particularly the crookneck. It turned out delish!
Lemon Zucchini Bread
Based from an Allrecipes.com recipe found here.
- Preheat oven to 325 degrees F (165 degrees C). Grease an 5×9 inch loaf pan.
- Shred zucchini/squash. I deseeded mine prior to shredding since mine was large and had big sized seeds.
And voila! Homemade Lemon Zucchini Bread. The perfect way to ruin your diet for the day.
Makes 2 5″x 9″ loaves
If you would like to try my Lemon Zucchini Bread, stop by my open house on Sunday July 27th at 17217 Tiara Street, Encino 91316. I’ll have samples!
If you’d like more information on the San Fernando Valley or Los Angeles, or to have help looking for your next home, please feel free to reach out! I’m happy to help, no obligation.