Lemon zest and fresh rosemary add a flavorful twist to zucchini bread (recipe here).
Tired of eating zucchini? Try freezing some for later. One of the most popular posts on Farmgirl Fare right now is How To Freeze Zucchini and Summer Squash & My One Claim To Fame. (The claim to fame is that I'm the only serious gardener on the planet who never has a zucchini glut. I've been buying zucchini at the supermarket.) Zucchini and other summer squash are easy to freeze, and you'll be so glad you saved some come winter.
Tired of the same old zucchini bread recipes? Try this scrumptious, just-sweet-enough Lemon Rosemary Zucchini Bread instead. The recipe makes two loaves, so you can eat one now and freeze the other one. I love it toasted and slathered with butter for breakfast.
Or try my 100% Whole Wheat Coconut Zucchini Bread, a healthy, tasty treat made with unsweetened coconut, coconut oil, and less sugar than many zucchini bread recipes.
Hungry for more than zucchini? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com, grateful for all of the other glorious bounty the kitchen garden does provide, but still looking forward to someday actually being sick of eating homegrown zucchini.
Now if only I had more freezer room but I have not!! I have made zucchini cake all different flavours, curried soup, vegetable curry, grilled, pickled, chutney, ginger jam, in fact a different way every day and we are not fed up with them yet. I will try the bread recipe above, sounds good. Diane
ReplyDeleteI've made zucchini bread but never thought to add lemon and rosemary; sounds delicious. Will have to try it.
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