Love & Lemons Cooking Membership – June!

Be a part of the Love & Lemons Cooking Membership Problem this month! It is simple to enter, and one fortunate winner will obtain a prize. Discover all the small print beneath.

Our Cooking Membership is a enjoyable technique to rejoice the Love & Lemons neighborhood of readers. The idea is tremendous easy—every month, I select a recipe. You make it, and you permit a touch upon the recipe’s weblog put up. On the finish of the month, I randomly choose one winner to obtain a prize.

I like the sense of neighborhood that comes from so many individuals cooking one recipe every month. We’re kicking off our June problem immediately with our zucchini bread recipe, and I hope you’ll be a part of within the enjoyable. Right here’s the way it works:

The Prize: A $100 Complete Meals Present Card!

On the finish of the month, I’ll randomly choose a winner and share a few of your photographs. This time, we’re gifting away a $100 Complete Meals reward card. 

As well as, for each entry we obtain, we’ll donate $1 to No Child Hungry.

I’ve already heard from readers who’ve a surplus of zucchini this month. I’m certain many extra of us can be in the identical boat within the subsequent few weeks!

To make use of up a few of that squash, I believed we’d make my zucchini bread recipe for the June cooking membership. It’s moist, warmly spiced with cinnamon, and studded with crunchy walnuts. After all, sub chocolate chips if you happen to want.

This recipe makes 2 loaves. Freeze one for later, or share it with a pal!

• To make this recipe vegan, substitute the eggs with 1/4 cup floor flaxseed + 10 tablespoons water. Combine them in a small bowl and allow them to thicken for five minutes earlier than including to the moist elements. Improve the baking powder measurement to 1 tablespoon.

Final Month’s Recipe

Final month’s recipe was my blueberry scones. We racked up 167 feedback on the put up, so we’ll be making a donation of that quantity to No Child Hungry. Thanks for becoming a member of in!

I like that so a lot of you had enjoyable with this recipe.

• Holly added cinnamon and white chocolate.
• Ellen blended in chopped candied ginger (YUM!).
• Vita used kefir as an alternative of buttermilk, coconut milk, or cream. Nice thought!

And to all of the first-time scone makers who tried this recipe, good work! I hope you’ll make scones once more someday quickly. 🙂 Listed here are a few of your photographs:

Congrats to our winner, Hilary!

To Recap

Enter the June Cooking Membership Problem by…

1. Making my zucchini bread recipe someday in June.
2. Leaving a touch upon the zucchini bread weblog put up by June 30.
3. Sending an image of the bread to LoveAndLemonsCookingClub@gmail.com for a bonus entry.
4. And for one more bonus entry, posting your photograph on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Glad cooking!