Sigh. Another Chicago snowstorm is arriving.
Really?! Really? I think we’ve gotten enough. And hey, it’s March, so a random nice day here or there would be oh so lovely.
I almost cried when my mom texted me about the impending snow storm. She warns me of the weather that way, which is good as I am one of those people that never watches the news (unless you count E). I’m a bit oblivious that way.
I kept thinking if I continue to buy white tulips that spring will surely arrive. The batch I got yesterday though already looks pretty sad – as if they’re mocking me.
So the only thing to do now to improve the mood is bake something tasty. This bread has flavors of warm weather in it – think fresh zucchini and lemon but it’s hearty enough to carry you through another chilly storm. Oh, and it’s a cinch to pull together. I got it in the oven during the pre nap meltdown, which says a lot. The glaze was applied generously after B was blissfully asleep. Dreaming of spring, I’m sure.
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup canola oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- zest of 1 lemon
- juice of 1 lemon
- 1 cup grated zucchini
- 1 cup powdered sugar
- 2 TBS fresh lemon juice
- Preheat the oven to 350 degrees and grease/flour one 9X5" loaf pan.
- In a large bowl mix together your dry ingredients: flour, baking powder, salt.
- In a medium bowl beat 2 eggs. Add in canola oil and sugar, mix well. Then add buttermilk, zest, juice and blend. Fold in zucchini and stir until evenly distributed.
- Add the wet mixture to the dry and stir, mixing only until incorporated.
- Pour batter into prepared pan and bake for 45 minutes or until a toothpick comes out clean. If your oven runs hot, check after 40 minutes.
- Make the glaze by mixing together the powdered sugar and lemon juice. Drizzle over the cooled bread.
- Give a slice to whomever shovels your driveway. If it's you - take two.
P.S. Thank Al, for the great find!