Two for Tuesday: Lemon-Zucchini Bread and Pumpkin-Zucchini Muffins

After spending last summer up to my eyeballs in zucchini, we only planted one hill this year…and as luck would have it, the plants died.

Luckily, my sister-in-law has been sending zucchini our way and I’ve been finding new things to do with them. Today I made lemon-zucchini bread and pumpkin-zucchini muffins.

A family favorite, this lemon zucchini bread is light and refreshing.

Lemon Zucchini Bread

1/2 c. butter, softened
1 c. sugar
2 eggs
1 1/2 tsp. grated lemon zest, or 1 tsp. dried lemon peel (*use more if desired)
1 Tbs. lemon juice
2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 c. unpeeled, shredded zucchini

Preheat oven to 350°F.

In a large bowl, cream butter and sugar until smooth. Add eggs, lemon zest, and juice; beat until light.

Stir together the flour, salt, baking soda and baking powder; add to creamed mixture. Stir in the zucchini.

Pour into 1 large or 2 small greased loaf pans.

(*NOTE: I used mini loaf pans and baked the loaves for about 30 minutes.)

Bake for 35-45 minutes for small pans; 60 minutes for a large loaf pan.

Cool on wire rack before storing.

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This is the first time I’ve tried this pumpkin zucchini muffin recipe – the muffins are delicious!

Pumpkin Zucchini Muffins

1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
8 oz. solid-pack pumpkin or pumpkin puree (*not pumpkin pie mix)
1 cup grated zucchini, drained (*I let mine sit in a strainer for about 15 minutes or so.)
2 c. flour
2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1/2 tsp. freshly ground ginger
1/3 cup water
3/4 cup chopped walnuts (*optional)

Preheat oven to 350°F.

In a large bowl, cream butter and sugar together until fluffy. Add eggs and pumpkin; beat until smooth.

Stir in zucchini.

In a separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Alternate adding flour mixture and water to creamed mixture. If desired, stir in walnuts.

Spoon mix into greased cupcake or muffin tins. Bake for 25 minutes, or until done.

Cool muffins on wire rack.

Makes 12 or so muffins (*I ended up with 18, but should have filled the cups a bit more.)

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I know the lemon zucchini bread freezes well.

I’d let you know more about the pumpkin zucchini muffins, but I think Farmer D is well on his way to eating them all!