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I have a hard time blogging this time of year. Don’t take it the wrong way because I love writing and am always thinking of new fabulous recipes and DIY products I can share with you guys. True story.

But spring is finally in the air here in the mountains of Utah and all I want to do is spend time in my garden, encouraging my little seedlings and figuring out where I can cram in one more veggie start.

Yeah, it might be an addiction. 

As I was planting the last of my vegetables yesterday afternoon, I finally came to to that old vegetable garden stand-by…the zucchini.

We gardener’s love it in the spring but kinda hate it by the fall when you have zucchinis coming out your ears and you’ve eaten almost as many as you’ve given away.

My favorite is when you see one that’s not quite big enough to pick so you wait a few days and suddenly it’s too big to fit in the back of a truck.

What the heck???

Since I want to be prepared for the summer zucchini overload,  I’m always looking for new and delicious recipes that use it.

So I was thrilled when my darling friend Allison over at the Cupcake Diaries published her first cookbook this month and asked me to review it. I’ve been following her blog for years so of course I had to say yes.

Her cookbook,  Sun and Sizzle: Grills to Greens and Everything In Between doesn’t just have one zucchini recipe, it has three!  And they all sound fabulous. Hallelujah!   

I started out with the Lemon Zucchini Bread because I love quick breads and I love anything with lemon. Man, it did not disappoint. I would never have thought to add lemon to zucchini bread but it took an otherwise boring bread to a whole different level. YUM!

Zucchini Bread With Lemon
3 cups all-purpose flour
1 tsp. salt
2 tsp. baking powder
3 eggs
1/2 cup oil (I used safflower)
2 cups sugar
3 tbsp. lemon juice
1/2 cup buttermilk
zest of 1 lemon
2 cups grated zucchini

1. Preheat oven to 350° F. Grease a large 9 x 5 loaf pan and set aside.
2. Whisk together flour, salt and baking powder in a medium bowl. In a stand mixer beat eggs, oil and sugar. Add lemon juice, buttermilk and lemon zest. Mix well.
3. Fold zucchini into wet mixture and then add dry mixture. Blend well with the mixer.
4. Pour into greased pan and bake 1 hour.
5. Spoon glaze over warn bread and let set before serving.

To Make Glaze:

1 cup powdered sugar
2 tbsp. lemon juice
1 tbsp. milk

Combine all ingredients in a small bowl and mix until smooth.