HFHF Season Farewell & Lemon-Zucchini Bread Recipe

What a spectacular season it’s been for our Healthy Foods, Healthy Families (HFHF) program. We delivered hands-on activities, food sampling, and information about eating fresh and local to low-income families with young children at farmers markets in and around Providence.

Last week, in honor of “Kids Week” at the markets, we enjoyed special story-time, tasted delicious lemon-zucchini bread, and decorated our farmers market banner together. Loved the zucchini bread? Check out the recipe below, and make some at home!

HFHF 2019 has come to an end. We hope to see you next summer!
In the meantime, remember that you can continue to use your Bonus Bucks incentives at outdoor markets throughout Rhode Island, many of which stay open through October. And Bonus Bucks never expire — you an even use them Saturdays November through April at our Wintertime Market in Pawtucket!

Lemon Zucchini Bread

Ingredients for the Bread
2 c. flour
2 tsp. baking powder
2 eggs
1/2 c. canola oil
1-1/3 c. sugar
2 Tbsp. lemon juice *see note
1/2 c. buttermilk (or milk) *see note
1 lemon zest *see note
1 c. fresh zucchini — grated (about 1 small-medium zucchini)

Ingredients for the Glaze (optional)
1 c. confectioners sugar
3 Tbsp. lemon juice

Instructions

• Preheat oven to 350° F.
• In a medium bowl, mix together the flour and baking powder.
• In a large bowl, beat the two eggs. Whisk in the oil, followed by the sugar, until fully incorporated. Add in lemon juice, zest, and buttermilk. *see note
• Stir in grated zucchini. Then add the dry ingredients (flour and baking powder mixture).
• Pour into a greased pan. We used a rectangular baking dish, but a loaf or cake pan also works.
• Bake for about 40-45 minutes. The time may need to be adjusted depending on the pan used. If you aren’t sure, insert a toothpick or small knife into the center of the bread. If it comes out clean, it’s ready to go!
• While the bread is baking, whisk together the glaze ingredients, if using. Pour over the bread while warm, and let set up (cool/harden a bit) before cutting.
• Enjoy!

Notes
Lemon and Lemon Zest: This recipe calls for about 2 lemons in total, including the buttermilk substitution below. Zest the lemons before juicing to get both ingredients from the same 2 lemons.

Buttermilk: NO need to buy buttermilk for this recipe. Easy substitutions include:

• Add 1/2 tsp. lemon juice to 1/2 c. of milk. Let sit for 5 minutes before adding into recipe.
• Thin out plain yogurt with water or milk until buttermilk consistency. Or use Greek yogurt and think accordingly.

About this Recipe
Recipe adapted from Lil’Luna, https://lilluna.com

Thank You to Our Sponsors
The 2019 season is funded in part by a generous grant from the Blue Angel Community Health Grant program of Blue Cross Blue Shield of RI, and by the Andrade-Faxon Charities for Children.