Summer at the Diner

The Diner seems to be open for business once again.

This weekend’s Summer Special – zucchini bread and lemonade. What a combo and so delicious!

One day of shredding and squeezing, and two days of baking. There will be plenty of zucchini bread for the summer and into the fall, thanks to Patty’s garden across the street.

HH even took some slathered in butter zucchini bread fishin’ this morning, a great way to fortify the day.

Zucchini Bread – Holly’s Diner Style
Mix together –
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt (sea salt)
1 tsp cinnamon

Mix together –
3 eggs
2 cups sugar
1 cup Olive Oil
1 tsp vanilla
1 tsp lemon zest, if you have it

2 cups shredded zucchini (heaping)
1 cup chopped walnuts

Add flour mixture to egg mixture. Beat until blended. Add zucchini and walnuts. Pour into two loaf pans.  Bake at 325º for 55-60 minutes or until toothpick inserted near center comes out clean.

Cool for ten minutes before removing from pans.

Lemonade – Holly’s Diner Style

2 cups sugar
1 cup water
1 cup lemon juice
10 cups water

Bring sugar and water to a boil; boil 30 seconds. Remove from heat and add lemon juice. Cool to room temperature. Put mixture in ten cup pitcher, add water to fill pitcher, chill.

When serving, fill cups with lemonade mixture half way and fill rest of way with chilled water, stir, serve.


No comments:

Post a Comment