Lemon Zucchini Bread (as featured on The Stir)

Location, location, location. For this week’s slate of must-see movies on The Stir, we put each film’s locale front and center. Truly, for each of our highlighted films, the setting plays a starring role alongside the lead actors.

These days, the idea of going on a luxurious vacation is just that – an idea. For most of us, the pandemic has forced the postponement or cancellation of spring break, summer trips and other getaways.

The Binge Besties of The Stir (host Trish Muyco-Tobin and guest co-host Debbie Baldwin) are here to help with movie recommendations that offer an escape. While we may not be able to physically experience lounging around on a remote beach or jet-setting to Paris, the magic of the movies can transport us, if only for a few hours.

Watch Volume 14 of the SIP (Shelter in Place) Series on The Stir here

To finish on a sweet note, our featured treat of the week is Lemon Zucchini Bread, an easy-to-make snack that combines in-season zucchini with fresh lemon zest. This winning recipe comes to us courtesy of Cathy Trochelman and Lemon Tree Dwelling.

LEMON ZUCCHINI BREAD

Ingredients

For the bread

• 1-1/2 cup all-purpose flour
• 1/2 t baking soda
• 1/4 t baking powder
• 1/4 t salt
• 3/4 cup sugar
• 1-1/4 cup zucchini, unpeeled and finely shredded (do not squeeze or dry shredded zucchini)
• 1/4 cup cooking oil
• 1 egg
• 2 T lemon juice
• 2 to 3 T lemon zest

For the glaze*

• 1/2 cup powdered sugar
• 2 T lemon juice
• 1 t lemon zest

*glaze can be doubled, if desired

Directions

1. In a medium mixing bowl, combine flour, baking soda, baking powder and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice and lemon zest. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread loaf pan.
5. Bake at 350 degrees for 50 to 55 minutes or until golden brown and set. Use a toothpick to test for doneness. Do not over-bake, or bread will be dry.
6. Cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.

This recipe was modified from Lemon Tree Dwelling.

Find other recipes featured on The Stir Podcast by clicking here.

Lemon-Lime Soda Pound Cake (as featured on The Stir)