What’s Cookin’ In the Parsonage?

I had a Sunday off from cooking!  Why?  Because of my sweet husband who occasionally says, “You’re going to rest on Saturday.  We’re going out for dinner Sunday.”  Though I love cooking, I have to admit, it was pretty great having Saturday to work on a project.  He’s so sweet.

I did some baking on Friday, though, and I wanted to share this recipe with you.  If you have an abundance of zucchini, and anyone who has a garden usually does, you need to make this recipe!  We were given a few extra large zucchini, and I was so glad, because I found this recipe in my newest Southern Living Magazine and couldn’t wait to try it!  All their recipes are tops!  I made a double batch of this bread, then I shredded the rest of the zucchini and put 13 bags in the freezer!  What a blessing!

Each recipe makes 3 small loaves – 3″x5″ – perfect for giving away as little thank you’s.  I wrapped up several – some for the folks that had shared their garden with me, and another for a friend who had been a blessing last week.  My favorite way to show my appreciation is a gift from my kitchen.  It’s just a little loaf, but it lets folks know that I am grateful for their kindness.

 Bakery bags and/or treat bags work well for these little loaves. 
I tied them with jute and attached a tag.

Here’s the recipe:

Lemon-Poppy Seed Zucchini Bread

1/2 cup butter, softened
1 1/3 cups sugar
3 large eggs
1 1/2 cups flour
1/2 tsp salt
1/8 tsp baking soda
1/2 cup sour cream
1 cup shredded zucchini
1 T lemon zest
2 tsp poppy seeds

1.  Preheat oven to 325 degrees.  Beat butter at medium speed with a heavy-duty stand mixer until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.
2.  Stir together flour, salt, and baking soda.  Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in zucchini and next 2 ingredients.  Spoon batter into 3 greased and floured 3×5 inch pans.
3.  Bake at 325 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).

How do you show appreciation for people that share their garden bounty with you or are generous in other ways?

From my parsonage kitchen,

One thought on “What’s Cookin’ In the Parsonage?

  1. Since we don't need to eat a whole batch of anything…and we will if I leave it out on the counter…I try to share half of the batch of cookies, one of the loaves of bread, etc. with our landlords OR take it to work. Coworkers are always appreciative and shocked that “you made that from scratch?!”



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