Carrot zucchini bread with lemon glaze
Bread
This is one recipe I was sad to cut from Amanda and my new book, <a href="https://food52.com/shop/products/2840-signed-copy-a-new-way-to-dinner-by-amanda-hesser-and-merrill-stubbs">A New Way to Dinner</a>. Du Jour is a favorite the neighborhood spot in Brooklyn that I stop into a couple times a week. The owners, Vera and TJ Obias, are both talented cooks who have also become friends. Muffins are usually pretty far down the list of things I'd choose at a bakery, but not theirs. Their oatmeal muffin made an appearance in the Food52 Baking book, and another standout is the carrot zucchini muffin; it's tender and just sweet enough, studded with plump golden raisins. I asked Vera for the recipe and then played with it a bit. Now, it's a loaf cake with a lemon glaze—just as good for dessert as it is for breakfast. Icing is a breakfast food, right?
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