Ginger Zucchini Bread With Lemon Glaze
Years ago I decided to try my hand at gardening. True to form, I didn't start out planting a couple different veggies in a tiny corner of the yard like a sane person might. Oh, no. I tore the grass out of our entire back yard as well as a decent chunk of the front yard and planted a mini-farm. We had vegetables coming out of our ears, especially (and I'm sure you see this coming) zucchini. (And tomatoes. I planted like, 20 tomato plants. Don't even ask me why I thought that was a good idea.)
I don't remember how many zucchini plants I planted. Suffice to say, it was WAY TOO MANY. We were attacked by it. It tried to take over everything. I couldn't give it away fast enough. That summer, we ate zucchini everything. Once, I even made zucchini tacos (which were actually pretty good).
My gardening days are behind me, partly because the house we currently live in has the worst soil in the world and also because I live in a town with a farmer's market on practically every corner. And actually, I don't even cook zucchini all that often any more because.... well, I think I burned us out on it. Except for zucchini bread. We're not tired of zucchini bread yet.
I made a lot of zucchini bread during my gardening days, freezing loaf after loaf of it to pull out in the dead of winter. These days, it's still a hit in my house, particularly with my 16 year old daughter, and this is our favorite recipe. It is supremely moist and not too sweet. The hint of ginger adds a kind of homey warmth, and the lemon glaze taste like a lemon drop candy. Yummy.
📖 Recipe
Ginger Zucchini Bread With Lemon Glaze
Recipe details
- 1 9-inch loaf
- Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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