Lemon Zucchini Bread

This recipe is spreading like wildfire on Pinterest. I was anxious to try it, so I stopped by Sunflower to get lemons on my way home from church and baked a loaf this afternoon.

I love the idea of mixing lemon with zucchini bread, and kind of wish I had thought of it first. With the specks of green on a yellow background, the bread is visually appealing. The problem came with the taste, or rather lack of taste.

If I ever make this recipe again, I will tweak it. Something needs to be added to enhance the flavor. Cardamom might be nice, I'm not sure how it pairs with lemon, but I think it would fit. I also was thinking of adding cranberries or a savory herb like rosemary or thyme. It just needs something.

Anyway, here is the recipe, but I don't recommend this one.

Lemon Zucchini Bread
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup oil
2/3 cup sugar
1/2 cup buttermilk
juice of one lemon
zest of one lemon
1 cup grated zucchini

Mix the dry ingredients. Beat eggs and add the oil and sugar. Blend well. Add the buttermilk, lemon juice, and zest. Fold in zucchini. Add to the dry ingredients. Blend, but do not over mix. Pour into a greased 9x5 pan. Bake at 350 degrees for 45 minutes or until done.