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Glazed Lemon Zucchini Bread


  • 2 cups cake flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 11/3 cups sugar
  • 2 TB lemon juice
  • ½ cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini

Glaze Ingredients:

  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk


Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.Fold in zucchini until it is mixed well.

Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.


Zucchini Meatloaf


  • 1 cup zucchini, grated
  • ¾ lb lean ground beef
  • 1 egg, slightly beaten
  • ¼ cup onion, very finely chopped
  • 1-2 garlic cloves, minced
  • ¼ cup bread crumbs, plain
  • ½ tsp paprika
  • ¼ tsp dried oregano leaves
  • ½ tsp salt
  • 1/8 tsp ground lack pepper


  • 1 Tbsp ketchup
  • ¼ tsp mustard
  • ½ Tbsp brown sugar


Put grated zucchini, ground beef, egg, onion, garlic, bread crumbs and onion into a large bowl. Season with paprika, oregano, salt and black pepper. Mix well until combined.

Put into a a lightly greased loaf pan. Bake in 350 F (175 C) preheated oven for about 40 minutes or until cooked through. Remove from the oven.

In a small bowl, combine ketchup with mustard and brown sugar. Pour over loaf and bake for about 15 more minutes.




  • 1 1/4 cup lard, butter, clarified butter or olive oil
  • 4 large tomatoes
  • 2 lb eggplants, cut in 1 inch cubes
  • 2 large onions, sliced thinly
  • 3 bell peppers of assorted colors, cut into 1 inch cubes
  • 4 zucchinis, cut into 3/4 inch cubes
  • 9 garlic cloves
  • 1 cup chopped parsley
  • 20 basil leaves, cut in half
  • Freshly ground black pepper and sea salt


To remove the skin from the tomatoes, if using fresh tomatoes, score a X on the bottom of each one and blanch them in boiling water for a minute. Remove them from the boiling water and transfer them to a bowl of cold water. When cold enough to handle, starting where you scored them, gently remove the skin.

Chop the tomatoes and put them in a large pot with 1/3 cup of the oil or fat with the parsley, basil and garlic. Cover the pot partially and simmer while stirring from time to time for about 30 minutes, until the tomatoes are well broken down.

While the tomatoes are simmering, sprinkle some sea salt on the eggplant cubes and put them in a colander in the kitchen sink. This step helps remove some of the moisture in the eggplants. Leave them in the colander while the tomatoes are simmering.

Soften the onions in 3 tbsp of the oil or fat for about 10 minutes with some sea salt still while the tomatoes are simmering.

Remove the onions with a slotted spoon, set aside and cook the bell peppers in the same manner with a little more oil or fat.

Remove the bell peppers with a slotted spoon, put them with the onions and repeat the process with the zucchini, but only for 6 minutes this time.

Remove bell peppers and set aside with the other vegetables. Pat the eggplants dry and repeat the process, cooking them for about 7 minutes, again adding some oil or fat each time.

Once the tomato preparation has simmered on its own long enough, add the previously cooked vegetables, season generously with sea salt and black pepper, cover and simmer for about another hour, until all the vegetables are very soft.

Serve hot, warm or cold, with a bit of extra basil or chopped parsley on top, if desired.