Zucchini overload still! I am ready to focus on fall and pumpkins but my garden is still humming along like it is the middle of July. Is it that way at your house too? In the spring when I plant those little seeds and water and water until finally a few leaves appear, I think to myself, “I won’t get much out of this plant.” Then I look at them again one day and they are giants! And every day I find a new squash or two or three! I give them to my friends and they just keep on growing. At this point I am too invested to stop watering and decide I’m done for the season. I mean they are sort of like my children and I must water and tend to them every day!

Zucchini Bread is one my favorites. I thought maybe I could add a little zest :) to them with lemon and pecans. So here is an alternative to the traditional Zucchini Bread my grandmother taught us how to make. Her recipe says to grind the zucchini. I’ve always grated it. Someone borrowed my food grinder a long time ago and never returned it, so I don’t have a grinder anyway.

I also needed to use up pecans. I have dear friends who give them to me. My freezer has several bags of shelled pecan halves. This recipe is a good way for me to use them up too.

I have another new zucchini recipe from our family coming your way from Rocio. It sounds delicious. But you’ll have to wait. Breads are on my agenda right now.

Lemon Zucchini Bread

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