Be 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 under.
Our Cooking Membership is a enjoyable method 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 submit. 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 right now with our zucchini bread recipe, and I hope you’ll be a part of within the enjoyable. Right here’s the way it works:
Be part of the Love & Lemons Cooking Membership
- Every month, I select one seasonal recipe. Join our electronic mail record so that you’ll know as quickly as I share every month’s recipe.
- Make that recipe throughout the month.
- Depart a remark on the problem recipe’s weblog submit by the tip of the month. This time, the deadline is June 30!Â
- For a bonus entry, ship an image of what you made to LoveAndLemonsCookingClub@gmail.com.
- For an additional bonus entry, submit your photograph on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Entire Meals Reward Card!
On the finish of the month, I’ll randomly choose a winner and share a few of your photographs. This time, we’re giving freely a $100 Entire Meals reward card.Â
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 will likely be in the identical boat within the subsequent few weeks!
To make use of up a few of that squash, I assumed 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 for those who want.
This recipe makes 2 loaves. Freeze one for later, or share it with a buddy!
- To make this recipe vegan, change 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 components. 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 submit, 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 lots of you had enjoyable with this recipe.
- Holly added cinnamon and white chocolate.
- Ellen combined in chopped candied ginger (YUM!).
- Vita used kefir as an alternative of buttermilk, coconut milk, or cream. Nice concept!
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 below are a few of your photographs:
Congrats to our winner, Hilary!
To Recap
Enter the June Cooking Membership Problem by…
- Making my zucchini bread recipe someday in June.
- Leaving a touch upon the zucchini bread weblog submit by June 30.
- Sending an image of the bread to LoveAndLemonsCookingClub@gmail.com for a bonus entry.
- And for an additional bonus entry, posting your photograph on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Blissful cooking!
