Lemon Zucchini Bread

Did I mention that we have a goodly amount of zucchini at our disposal? We're not in the "we're completely drowning in zucchini" phase. Thank goodness. In fact, I'd say we have just enough both for baking and as a side to whatever it is we are currently eating.

This is my other favorite thing to do with zucchini--lemon zucchini bread. YUM! Once again, this is not my recipe. Find it here!

What makes this recipe so great is that it's perfectly moist and stays that way even after a few days. You can thank the yogurt for that. I go for the vanilla flavored one, but you could opt for the lemon flavored if that suits your fancy. You can do it with out without the glaze. I opted out of the glaze this time around but that's mostly because I started baking too late, and then my baby needed me, and then it was bedtime. It just didn't happen. But it's still delicious! The glaze gives it a little extra punch of that lemon flavor,
so if your a lemon enthusiast, you may want to make time to get that glaze on there.

I did mini loaves again. I'm a mini loaf fan. It's great if you want to give someone a little treat without giving them a full loaf. It's also more convenient for my husband to run off with have a loaf as he's heading out the door for work. Also it doesn't take as long to bake which can definitely come in handy sometimes.

So give it a try and tell me what you think! Are you more of a chocolate zucchini bread fan or a lemon zucchini bread fan? If we ever had an in person book club meeting, I would make your three loaves--chocolate, lemon, and plain ol' classic zucchini bread. All are delicious! And those are the only three variations I know! I'm sure there are more out there. Do you have a secret family zucchini bread recipe that's to die for?

Happy baking!

Double Chocolate Zucchini Bread

Hey guys! How's the reading going? How's the baking going? How's the combo going? Nothing's better than eating a delectable baked good while curling up to a good book...until you get crumbs and or melted chocolate on the pages. It's probably worth the risk though.

I've been getting some good baking in, so it's time for another recipe post! Huzzah!

I don't know about you, but there always seems to be a surplus of zucchini in the summer time. We aren't even the ones growing it! But when you live close to the in-laws who are growing it, you inherit a bunch of the green squash (I'm totally not complaining by the way). There are a few different ways to savor the vegetable, but with my baking tendencies I must say my favorite is bread form. I have a few different variations up my sleeve. This double chocolate version is definitely a favorite. I mean, it's double chocolate. What else is there to say?

This recipe come from another blog, so I'm actually going to redirect you over there. Click here!

This recipe is so good! My husband and I both said it's like eating a Costco chocolate muffin, but you can feel a little better about it because it has a vegetable in it, right? RIGHT?! Plus when I've seen copycat recipes for Costco muffins it basically says, "Buy a cake mix." This has to be a little better than that. Or so I'm telling myself.

I made this recipe in a mini loaf pan. It takes at least 30 minutes that way. Often I start with 20 minutes and then go from there because I had a streak of overcooking banana bread when I tried to do it in mini loaf or muffin form. Better to start out smaller than to cook it for too long.

Since it is chocolate it can be a little harder to tell when it's done. When it doubt, poke it with a toothpick or cake tester and if it comes out clean it's done! Give it some time for cooling and enjoy! Your taste buds will thank you.

As for reading, I'm currently reading Endling by Katherine Applegate. Pick up a copy and follow along!