Friday, June 3, 2011

lemon-zucchini tea bread

i'm back! and reporting to you live from "the hub of delaware," munching on this delicious bread and looking out of my mom's living room window at the busy hummingbirds and our neighbor's most adorable alpacas. man, they look so doofy and so precious at the same time! impressive.

i'm so relieved to be here. i now understand why people hire packers and movers. after loading and unloading (and loading again) the contents of three apartments and driving it from austin, TX to college park, MD, my poor little forearms are so very thankful to be resting in delaware for two days under the loving care of my mom and her love of homemade food and antiquing.

but before i get to that bread recipe, can i please get a round of applause for my new camera?? dear readers, i know you will be relieved to see higher quality pictures. my wonderful friend katelyn not only helped us find (and moved us into) our new dwelling place in maryland but also sold this new canon to me! thanks, katelyn! appropriately, my first shot was of her ugly key chains, which can be purchased here.

and my second shot was of the adorable zoe luce (sometimes known as "bob") who was keeping it real and cute in katelyn's hanging chair. these haven't been edited and i am kind of overwhelmed but i'll get the hang of this soon, i hope - at which time, i can give this place a new look! excited!!

is she not the cutest?! now, for the bread...

momma's lemon-zucchini tea bread

2 cups flour
3/4 cup sugar
1/2 cup toasted pecans
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp mace
1/2 tsp salt
1 cup shredded zucchini
1/3 cup milk
1/3 cup + 2 tbs heavy whipping cream
1/3 cup butter, melted
2 tsp lemon zest
1 large egg
1/3 cup confectioners' sugar
2 tsp heavy whipping cream
1 tsp fresh lemon juice

- preheat oven to 350 and butter/flour a loaf pan.
- in a large bowl, combine dry ingredients then add zucchini to coat with mixture.
- in a smaller bowl, combine wet ingredients and gently fold into dry. pour into pan and place in the oven to bake for 50 minutes or until a toothpick comes out clean. let cool in pan for 10 minutes on a wire rack for about an hour.
- combine glaze ingredients and drizzle over bread before serving.


  1. Thanks for the are starting to look good! Definitely making that bread tonight so that Sam and I can have it tomorrow morning for breakfast! miss you alreadyyyyy

  2. ps--i think your blog time might be off--definitely not writing this comment at 6:19 am...more like 9:19

  3. Thanks for visiting our blog, Anna. We adore Shelly's blog, too.

    Congrats on your move. That really is draining. Did you drive or fly to Maryland? I grew up in Virginia and lived in Texas (Dallas) for some years before moving to the Bay Area.

    Your lemon tea cake looks delightful but I can't figure how you've the time to bake, move, adjust to a new home and give up an old one, etc. all at once. Incredible!

  4. You're welcome! I love that you guys are pescetarians!! I have a never ending battle with not eating meats... or flour and sugar. And I love to find people who are actually consistent in their diets :D

    We drove a moving truck with our belongings (and my husband's string quartet members things, too) up to the D.C. area - shoved it all into our new apartment and now we have flown back to Austin for a Bach Festival. I have truly learned with our crazy musician lifestyle that cooking (and now blogging) is what keeps me going - so, I just make it happen when life gets crazy and I am always glad for it!! But the travel continues from now until August, so fingers crossed that I'll keep making it happen!! Thanks again for stopping by :D