The Plight of the Zucchini Bread

We planted a few seeds early this summer: squash, pumpkin, zucchini, and a couple of sunflowers. The squirrels in our rock wall ate the sunflowers as they were just beginning to sprout through the soil. The others seemed to be taking an extraordinarily long time to grow, and they would flower sometimes, but not turn into fruit. We figured out about three weeks ago that the sprinkler that should have been hitting them had been turned off by the HOA landscapers. Therefore, they had only been getting mist from another set of sprinklers (and therefore enough water to not die, but not enough to actually do anything). So we turned the sprinkler back on, and to make a short story long, we finally got the zucchini plant to grow a zucchini. A zucchini, as in one. We lovingly cared for it and excitedly watched it grow.

Yesterday we picked the fruit of our labors and brought it in the house to make zucchini bread.

I have made this recipe many times before. I have no idea what made me forget the "and flour" part of the recipe. I greased, but I did not flour the pans.

Pieced together.Oops.With icing, which makes it extra delicious. (I was more careful with the
second loaf and it only sustained minimal injuries.)

Here's the recipe for the icing. It came out of my mom's head, because she's brilliant in the kitchen. If you need a recipe for the bread, e-mail me. (I know it looks extra delicious, especially in that second picture. But I promise it really is good.)

1 1/2 Tbsp milk
1 Tbsp butter, softened
1 1/4 cup powdered sugar
1 Tbsp lemon juice
1/2 tsp rind

Mix together. Drizzle over zucchini bread.