Tag Archives: lemon

Lemon Zucchini Bread

28 Jun

What to do with all these summer zucchinis!?

Made bread, duh.

The amazing thing that happens when once-in-a-blue-moon, I leave work at 6pm, is that I get to actually make dinner, make dessert, and bake breakfast for the next day! Really love all the extra time in the evening!

This turned out sweet enough, but not over sweet, and not terribly overpoweringly zucchini-like.


  • 1 c reg flour
  • 1 c whole wheat flour
  • 2 tsp baking powder
  • pinch tsp salt
  • 2 eggs
  • 1/4 c canola oil
  • 1/2 c sugar
  • 1/3 c milk
  • 4 tbsp fat-free plain yogurt
  • Juice and zest from 1 lemon
  • 1 medium zucchini, grated (don’t peel it)


  • Preheat oven to 350
  • Whisk dry ingredients (flours, powder, salt) together in a large bowl.
  • Then whisk eggs lightly in a medium bowl. Add canola oil and sugar until smooth. Whisk in the lemon zest, then  milk and yogurt, then lemon juice. Finally stir in (don’t whisk) the grated zucchini.
  • Once wet ingredients are mixed well, pour all wet onto dry ingredients and stir until blended well.
  • Pour into a greased loaf pan and bake for ~45 min, or until a knife comes out smooth.

Strawberry Lemon Bars

1 Apr


Mmm, our friends Kimberly and Mike had us over for another brunch, this one with a Mexican theme. Their fajita meat was amazing, as was the queso (with chorizo!), and the strawberry ritas. For dessert, I brought strawberry lemon bars… They are very similar to traditional lemon bars, but slightly less sweet (they rely on the sweetness of the berries), and PINK.

A busy week is coming up, and boy, I kind of wish we could have an extra weekend day to enjoy the sun and splash by the pool.


  • 1/4 c sugar
  • 1/2 c butter
  • 1 1/2 c flour
  • 1 c lemon juice
  • 2-3 tsp lemon zest
  • 1/2 c pureed strawberries (a generous 3/4 cup berries)
  • 1 1/4 c sugar
  • 5 eggs
  • 1/4 c flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • Preheat to 350. Pam grease a 9×13 glass baking pan.
  •  In a large bowl, cream together sugar and butter with an electric beater. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press down into a flat layer with your fingers. Bake for about 15 minutes.
  • While crust is baking, combine lemon juice, zest, strawberry puree, sugar and eggs in food processor. Add in flour, baking powder and salt, then pulse until smooth.
  • Pour the filling over the hot crust. Return pan to oven and bake for 25 min, until the filling is set (when you jiggle the pan, nothing moves!).
  • Let cool for ~15-25 min, then sprinkle the with some powdered sugar through a strainer.

Lemon Squares

15 Jan

Rafe and I ran the half marathon today– and both finished with personal bests! (1:40 for me, 1:53 for him) Feeling good! After too many mimosas and a nice afternoon nap, we are finally getting after the business of food. I whipped up an old favorite, that my mom would make for me pretty frequently growing up, lemon squares.

This one is slightly healthier (ok, not really healthy, one stick of butter) with the splenda sugar.


  • 1/2 c butter (one stick)
  • 1 cup flour
  • 1/4 c powdered sugar
  • 2 eggs
  • 1/2 cup splenda sugar blend
  • 1/2 tsp baking powder
  • dash salt
  • juice and zest from one lemon


  • Preheat at 350
  • Melt butter and mix up with the flour and powdered sugar. Put into 8×8 pan and press down with your fingers. Bake for ~20 min or until slightly golden.
  • Mix up remainder of ingredients (use whisk). Once you take the pan out of the oven, pour the lemon mixture over the crust and replace into oven for another ~20-25 min, or until slightly golden. Mmmm. Delish.