Love & Lemons Cooking Club – June!

Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.

Zucchini bread

Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.

I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our June challenge today with our zucchini bread recipe, and I hope you’ll join in the fun. Here’s how it works:

Join the Love & Lemons Cooking Club

  1. Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
  2. Make that recipe during the month.
  3. Leave a comment on the challenge recipe’s blog post by the end of the month. This time, the deadline is June 30! 
  4. For a bonus entry, send a picture of what you made to LoveAndLemonsCookingClub@gmail.com.
  5. For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

The Prize: A $100 Whole Foods Gift Card!

At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card. 

In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.

Zucchini bread recipe

I’ve already heard from readers who have a surplus of zucchini this month. I’m sure many more of us will be in the same boat in the next few weeks!

To use up some of that squash, I thought we’d make my zucchini bread recipe for the June cooking club. It’s moist, warmly spiced with cinnamon, and studded with crunchy walnuts. Of course, sub chocolate chips if you prefer.

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

  • To make this recipe vegan, replace the eggs with 1/4 cup ground flaxseed + 10 tablespoons water. Mix them in a small bowl and let them thicken for 5 minutes before adding to the wet ingredients. Increase the baking powder measurement to 1 tablespoon.

Last Month’s Recipe

Last month’s recipe was my blueberry scones. We racked up 167 comments on the post, so we’ll be making a donation of that amount to No Kid Hungry. Thanks for joining in!

I love that so many of you had fun with this recipe.

  • Holly added cinnamon and white chocolate.
  • Ellen mixed in chopped candied ginger (YUM!).
  • Vita used kefir instead of buttermilk, coconut milk, or cream. Great idea!

And to all the first-time scone makers who tried this recipe, nice work! I hope you’ll make scones again sometime soon. 🙂 Here are some of your photos:

Congrats to our winner, Hilary!

To Recap

Enter the June Cooking Club Challenge by…

  1. Making my zucchini bread recipe sometime in June.
  2. Leaving a comment on the zucchini bread blog post by June 30.
  3. Sending a picture of the bread to LoveAndLemonsCookingClub@gmail.com for a bonus entry.
  4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!

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