The weather has been heating up and I thought it would be time for some ice-cold pink lemonade. I found a very easy recipe to make. This should hit the spot on a hot summer day or evening.
And the gardens are now starting to over-flow with all kinds of vegetables. If you have zucchini, you know how they can grow and multiply once they start to ripen. I found a recipe for a zucchini coffee cake. You won’t taste the zucchini in this delicious coffee cake. It is a great way to sneak some veggies into your diet!
Old-Fashioned Pink Lemonade
9 cups water
2 cups white sugar
2 cups fresh lemon juice
1 cup cranberry juice, chilled
Ice as needed
Combine water, sugar, lemon juice, and cranberry juice in a large pitcher; stir until sugar dissolves.
Serve in tall glasses over ice. NOTE: You may garnish with mint leaves and orange or lemon slices.
Zucchini Coffee Cake
1 zucchini (10 ounces), ends trimmed
2 cups all-purpose flour
1 tablespoon baking powder
1 / 4 teaspoon salt
1 cup butter, softened
1 cup sour cream
1 1 / 2 cups white sugar
2 large eggs
1 tablespoon vanilla extract
1 cup chopped pecans
1 / 2 cup packed brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch pan with foil and coat with cooking spray.
Using large holes of a box grater, shred zucchini. (You should have 2 cups packed.) Transfer zucchini to a clean kitchen towel. Roll up; squeeze out as much moisture as possible.
Stir together flour, baking powder, and salt in a bowl.
In a large bowl, beat 1 cup softened butter with an electric mixer until light and fluffy.
Gradually beat in sour cream, then white sugar.
Beat in eggs, 1 at a time.
Stir in zucchini and vanilla.
Fold in flour mixture with a spatula, mixing just until incorporated.
Spread batter into prepared pan.
Stir together pecans, brown sugar, and cinnamon in a bowl. Stir in 2 tablespoons melted butter until crumbly.
Sprinkle over cake batter.
Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan 10 minutes before serving.