Sunday, must get my baking on. Our fridge is full with tons of veggies and still more zucchini. So, through Pinterest I found this recipe for Lemon-Zucchini Bread. I have to say it is absolutely the best thing I have baked yet. It is totally fluffy and soft on the inside. There is just enough tang to make me want a second bite.
The recipe calls for buttermilk…which I had none. So I used milk with some lemon juice. I also had no real lemon so I couldn’t add any zest. I did cook on 165 Celsius.
I definitely recommend this recipe (one day I would like to learn to take pictures of food that actually look appetizing.
PS. I would love to make a lemon blueberry loaf, so I will be keeping my eyes peeled at the market for a good deal on them.
Recipe
LEMON-ZUCCHINI LOAF WITH LEMON GLAZE by NancyCreative
Makes one 9×5″ loaf
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup canola oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- Juice of 1 lemon (or 2 Tablespoons lemon juice)
- Zest of 1 lemon
- 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
LEMON GLAZE
- 1 cup powdered sugar
- Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.
Hungry for more
Intentionally and incrementally. Most families who live this way did not leap from conventional to adventurous overnight. They built remote work capacity, paid down debt, tested longer trips, and had increasingly honest conversations about what they actually want from their lives. The leap feels bigger from outside than from inside.
Different for every family. For some it is long-term travel. For others it is weekend adventures close to home. What connects them is intentionality about how time is spent and a preference for experiences over accumulation. The version that fits your family is the right one.
By finding stability within the adventure rather than treating them as opposites. Routines, rituals, and family rhythms travel with you. Familiar foods, bedtime routines, and predictable family dynamics provide stability even when the location changes. Kids need consistency in relationships more than consistency in geography.
That people are fundamentally similar across cultures in what they want for their families. That comfort zone is a smaller circle than it feels from inside. That the things worth having in life require effort and discomfort to get. And that time together doing hard interesting things is the most reliable source of family closeness.
By getting clear on why you made the choices you made and returning to that clarity when the outside noise gets loud. Most families living unconventionally describe an initial period of explaining themselves that gradually gives way to just living the life. The explaining becomes less necessary as the results become visible.
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