Classic zucchini bread is made a little more delicious with a pop of citrus flavor.
If you guys follow the national news at all, you may have seen that Northwest Ohio’s water supply was pretty much the equivalent of green slime. Basically, there was some nasty algae bloom that made our water toxic. The water literally looked like a green smoothie – and with that went my days of green juice drinking forevermore.
This “bloom” (sounds kinda pretty doesn’t it? yeah, not so much) meant we couldn’t use the water for anything. And let me just tell ya, you have no idea how reliant you are on water until you can’t turn on your faucet.
The news listed a bunch of gross side effects from consuming or bathing in the water, which of course made me itch and twitch like someone poured a bucket of fire ants all over my body. I’m a germaphobe at the best of times. Tell me my water can do all sorts of nasty thing to me? Oh boy.
We attempted to tough it out using bottled water for everything, and we lasted exactly 8 hours and 32 minutes (6 of those hours we were asleep). I totally admit it – we’re pansies. If we stayed any longer, I’m fairly certain Eric would’ve found me rocking in the corner with a 5 gallon jug of water and a dozen cookies. My coping skills at their finest.
The city was pretty much in a state of chaos. In an effort to secure water, lines were wrapped around stores before they even opened. It was reported that Costco sold out of water 7 minutes after they opened their doors.
Due to the aforementioned pansy-ness, we hopped in the car and headed east – far away from the algae grossness. We stayed at my brother’s house for a few days until the water was deemed okay for consumption. We’re still a little leery of the whole situation, so we’re using bottled water for everything that has to do with the baby.
Before we left for home, my mom handed us a bunch of zucchini fresh from her garden. And while I’m not the biggest fan of zucchini on it’s own, I adore it when it’s in baked goods – because butter and sugar makes everything better. Right?
This quick bread isn’t your typical zucchini bread – it’s loaded with lemon zest and topped with a sweet and tangy lemon glaze. It’s perfect for breakfast or a mid-afternoon snack with a cup of coffee.
Baking it up was exactly the sort of therapy this germaphobe needed to get back into her groove. Nothing like shredding and stirring, wafting baking scents and glazes to get you back on an even keel. If you’ve got a need to tamp down some anxiety, this is the bread for you. Comfort in every slice – and no water in sight!
Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Looking for More Zucchini Inspiration?
Morning Glory Muffins