Category Archives: Bread

Chocolatey Chocolate Zucchini Bread

Posted on August 30, 2013 by Veronica

Back when I made the super-fantastic Double Chocolate Banana Bread, I also made a loaf of chocolate zucchini bread, hoping it would turn out as good as the banana bread. It was a huge, miserable disappointment. Dry, and hardly any chocolate flavor. I didn’t mention this on that post, but out of the blue, reader Caren K. mentioned she had a chocolate zucchini bread recipe that was to die for. Of course I had to ask her for it, and she thankfully obliged.

This bread totally met my expectations! As you can see in the pictures, I barely had half a loaf to photograph the next day because we couldn’t help but dig in, and dig in some more, while it was cooling the night before. It is so incredibly moist, to the point of being fudgy, and I love the hint of cinnamon – it really adds some warmth and mystery to the bread. You don’t taste the instant coffee, and I suspect it is there to enhance the chocolate flavor. If so, I think it does its job well, as this bread is perfectly chocolatey!

Chocolatey Chocolate Zucchini Bread

Printable recipe
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2 cups grated zucchini, measured after draining
1 ¼ cups (5 ¼ oz) all-purpose flour
¼ cup (3/4 oz) unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¾ cup (5.25 oz) sugar
1 large egg
6 tablespoons melted butter
¼ heaping teaspoon instant coffee granules
1 teaspoon vanilla extract
½ cup semisweet chocolate chips
Mini semisweet chocolate chips for top, if desired

Preheat oven to 350 degrees and spray the bottom of an 8×4 loaf pan with oil; set aside. (I have an excellent nonstick pan, so you might want to spray the sides too, or use Miracle Pan Release if your baked goods tend to stick to yours.)

Grate zucchini and place in a colander in the sink to drain while you continue with the recipe. After it has drained, squeeze it to get out the extra liquid before measuring. Don’t pack the cups too much or your bread might be a little soggy the second day.

Whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a medium bowl. Whisk until well combined. In a separate larger bowl, whisk together the sugar and egg until smooth. Add the melted butter, instant coffee granules, and vanilla extract and whisk until well combined. Add the shredded zucchini into the sugar mixture, then add the flour mixture in small sections, stirring to combine after each addition.

Pour batter into prepared pan. Bake for 50 minutes or until a skewer inserted in the center comes out clean. Let cool in pan for 5 minutes. Remove from the pan and let cool completely on a rack. If desired, sprinkle some mini chocolate chips over the top while it cools. The heat from the loaf will make them soften and melt a little and stick well to it.

Recipe source: Caren K.

Bread Machine Rye Bread

Posted on August 7, 2013 by Veronica

Last week I mentioned my favorite food in the whole world is a cheddar cheese sandwich with tomatoes, lettuce & onion. Unlike other sandwiches, which I like on any bread, this one has to have a particular kind: either Ezekiel 4:9 Sprouted Grain Bread or rye bread. We made this sandwich a lot growing up, and we only had Ezekiel bread at home, despite my yearning for white bread. But now Ezekiel is my all-time favorite bread (go figure) and I love this sandwich on it! But I have to say, the flavor of rye goes so nicely with cheddar cheese that I choose it over Ezekiel bread most times.

I got this recipe from my friend, Erin, in 2009 and it’s the only rye bread recipe I’ve ever made because I just love it so much I have no reason to try another. I’ve been making it for several years now so I thought it was about time I shared the recipe!

This loaf was baked in the bread machine and lighter in color, probably because I made my coffee a little too strong in the latest loaf.

A note regarding the molasses: if you use unsulfured/unsulphured blackstrap molasses, it adds a good dose of iron, calcium, and potassium to your bread! (1 tablespoon contains 20% of your daily calcium and iron, and 17% of your potassium.) It has a little bit of a different flavor from regular molasses, but I used it in my most recent loaf and it tastes just as good as ever so you may as well boost your nutrition with the good stuff! I got mine at a health food store but they might even have it at the regular supermarket.

Bread Machine Rye Bread

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1 1/3 cups strong coffee
1/4 cup vegetable oil
1/4 cup molasses
1 1/3 teaspoons salt
1 1/2 tablespoons caraway seeds
1 cup rye flour
1 cup whole wheat flour
2 cups bread flour (I usually use all-purpose)
2 tablespoons unsweetened cocoa
1 1/2 tablespoons brown sugar
2 1/2 teaspoons rapid-acting bread machine yeast

Fill 2-lb bread machine pan with ingredients in the order listed, and bake according to bread machine manufacturer’s directions. If you wish to bake your bread in the oven, run the dough cycle. Once complete, dump onto a floured surface and shape into a loaf with floured hands, kneading in a bit more flour if the dough is too soft. Place in a 9×5 loaf pan (or two 8×4 1-lb bread pans for small loaves), covering with a towel and allowing to rise again until doubled in size. Bake at 350F for 30-40 minutes, or until the loaf sounds hollow when removed from the pan and tapped on the bottom. Remove to cooling rack and rub all over with a cold stick of butter. Allow to cool completely before slicing.

Veronica’s note: I’ve always made this bread with the three different flours, but it is probably OK to use another cup of rye in place of the whole wheat.

Recipe source: Erin N.

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Posted in Bread, Vegetarian & Vegan and tagged best, bread machine, dark, easy, rye bread. Bookmark the permalink.

Bread Machine Hamburger (or hot dog) Buns

Posted on July 19, 2013 by Veronica

It’s been so long since I posted the recipe for Rosemary Sage Burgers with Chive Mayo that many of you may not even remember this picture:

Yeah, I posted that over three years ago. I put that delicious burger on a delicious homemade bun, always intending to share the recipe. And didn’t. Then I won a red ribbon for that recipe and still didn’t share the recipe. I guess better late than never, right?

These buns are nice and soft with great flavor. Making the dough in the bread machine makes them fairly easy, too! The only work you really have to do is shaping the buns, the rest is just waiting.

Bread Machine Hamburger or Hot Dog Buns

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1 1/3 cups water
2 tablespoons non-fat milk powder
2 tablespoons shortening
2 1/2 – 3 tablespoons sugar
2 teaspoons salt
4 cups all-purpose flour (or 2 cups all-purpose & 2 cups white whole wheat or whole wheat flour)
1 packet instant/bread machine yeast (2 1/4 teaspoons)
Optional: egg white & sesame seeds or poppy seeds

Measure all the ingredients into the bread machine pan in the order given, making a little well in the mound of flour to put the yeast in. Push pan in place, select the dough cycle, and push start.

When cycle finishes, turn out onto a floured board and punch down. Knead 4 or 5 times; add a little more flour as you knead if necessary to keep it from sticking. Cover dough with a clean dishcloth and let rest for about 30 minutes. Cover a baking sheet with parchment paper and sprinkle with cornmeal or flour.

For hamburger buns: Press dough into a circle and cut into 8 even wedges; form each wedge into a ball then flatten into a smooth and fairly even circle.

For hot dog buns: Shape these into long somewhat narrow snakes. (Makes about 12 or so.)

Place dough shapes on the baking sheet, cover with parchment paper or a clean dish towel, and let rest for about 30 minutes, or until doubled in size. If you’d like to add sesame seeds or poppy seeds to the tops, brush them with beaten egg white, then sprinkle the seeds on top.

Bake at 375 for about 17 to 18 minutes, or until nicely browned.

Makes 8 hamburger buns or about 12 hot dog buns.

Recipe source: The Cooking Photographer

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Posted in Bread and tagged award-winning, best, bread machine, hamburger buns, homemade, hot dog buns. Bookmark the permalink.

Double Chocolate Banana Bread

Posted on July 12, 2013 by Veronica

You know, I could share a banana bread recipe on my blog every day for 22 days straight. That’s how many recipes I’ve made (worth sharing-I’ve made more that aren’t) that I haven’t posted on my blog yet. In fact, I think I will pick a few of my favorites and share them this summer. I have them all on my Facebook page, but I think the best ones should also be available on my blog!

I cut this with a really cruddy knife-if you cut it with a sharp one your slices with be so gorgeous. The texture on this bread is outrageous.

This particular banana bread is so different and so delicious, I had to share it right away. It is so moist, almost fudgy, with a great balance of chocolate and banana flavor. The chocolate chips stay soft, perhaps from the moisture in bread, and this adds to the fudgy texture. We enjoyed this bread so much that Dennis and I ate the entire loaf ourselves. Usually we will each have a small slice and then I’ll bring it to work and give the rest away. I was so not willing to share this one, and neither was Dennis. Be forewarned, you may want to make this in secret so that you don’t have to share either. :)

Double Chocolate Banana Bread

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1 1/2 cups (6 ¼ oz) all-purpose flour
1/2 cup (1 ½ oz) Dutch process cocoa (Hershey’s Special Dark works great)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup ( 7 oz) granulated sugar
2 large eggs
1/3 cup vegetable oil
1 1/4 cups (12-14 oz) mashed overripe bananas (about 3)
1 teaspoon vanilla extract
1 cup (6 oz) semisweet chocolate chips

Preheat oven to 350F. Spray the bottom of a 8×4 inch loaf pan with cooking spray; set aside.*

Sift together flour, cocoa, baking soda, and salt into a small bowl, stir well, and set aside. In a separate medium bowl, whisk together the sugar, eggs, and oil until well combined. Whisk in the banana and vanilla until incorportated, then add the flour mixture and stir in just until moistened. Stir in chocolate chips and spread batter into prepared pan. It will be quite full, don’t be alarmed.

Bake 60-70 minutes (mine needed a full 70 minutes) or until toothpick inserted in center comes out clean. Immediately remove from pan; cool completely on wire rack.

*I used a Williams Sonoma Goldtouch pan, which releases baked goods very easily, so you may need to grease your loaf pan very well or even use Miracle Pan Release if your pan isn’t nonstick, otherwise you may have a disaster on your hands when you try to get the loaf out.

Recipe source: The Sisters Cafe

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Posted in Bread, Sweets and tagged best, chocolate chips, double chocolate banana bread, fudgy, moist. Bookmark the permalink.

Grandmother Bread

Posted on May 29, 2013 by Veronica

So I guess you guys know all my dirty little yeast bread secrets, about all the loaves I’ve ruined over the years…

But hey, I’ve also won two ribbons for yeast bread! So I’m not totally helpless, right? I mean I have like some sort of maybe talent sort of.

Anyway, fellow Kansan blogger, Diana Starenisic Deane, a local historian and author of Shadow on the Hill, asked me to do a guest post for her on bread. Yes, she knows all about my bread failure escapades and she still asked me! Her book, which I’ve read and highly recommend–it’s a true life murder mystery!–features bread dough as one of the clues to Florence Knoblock’s murder, and she thought it would be groovy to have a food blogger to do a bread post. Heck to the yes, I’m all over that, qualified or not!

I don’t do many step-by-step tutorials any more, but I did for this post since it’s special, and I hope you’ll do me the honor of stopping by Diana’s blog to check it out today. Besides, you’ll want the recipe for this old-fashioned white bread. It’s super simple, without any fat, eggs, or milk, and wow you won’t believe how good a loaf made with just flour, water, sugar, salt and yeast can be! Especially when you slather it in butter. :) Click here to check it out!

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Posted in Announcements & Awards, Bread and tagged baking, Grandmother Bread, old-fashioned, recipe. Bookmark the permalink.

Virginia Street Banana Nut Bread

Posted on November 7, 2012 by Veronica

George Geary (author of 125 best Cheesecake Recipes) presenting Marina with a second place ribbon for her Chocolate Truffle Brownie Cups for Ghirardelli Chocolates 2009

I announced Monday that two signed copies of Splendour in my Kitchen by Marina Castle are up for auction until Thursday night, to help raise a little extra money for Suzie’s gallbladder surgery. (Click here for more details about half way down-there’s only one bidder so far, so you might get yourself a bargain while helping a good cause.) This blue-ribbon banana bread (Marina has won many blue ribbons for it, actually) is just one of the many fabulous recipes found within the cookbook. Though I’ve had the cookbook for a couple years, I just started making this recipe back in August and have been making it several times a month ever since, and lately in triple batches. This is what I think of as a classic banana bread, but with a few twists that make it extra-special and a real treat.

Photo by Marina Castle

The best thing about this bread is its texture. I have never had a better texture in a recipe for banana bread-it is so soft and smooth, it’s almost silky. It is not too heavy or dense as some banana breads can be, but not fluffy as a cake either. As Goldilocks would say, it’s juuuuust right. It has a great banana flavor, scented with cinnamon, and the combination of nuts, sugar & butter on top give it dessert-quality decadence.

This recipe is also apparently indestructible. I’ve been tripling the recipe and baking it up up in mini aluminum pans to sell in my sister’s shop and at the bake sale at work, and I’ve once miscalculated the amounts, and another time completely left the eggs out, and both times it was still good. Not silky smooth, but really good despite the errors. Hey, I can get down with a forgiving recipe because I’ve had a lot of spazzy kitchen moments lately. LOL! Anyway, if you’d like to bake up a ton of mini pans for holiday gifts, I’ve included a link for a large batch recipe so you (hopefully) won’t make my mistakes.

Enjoy!

Virginia Street Banana Nut Bread

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Large batch recipe–makes 3 loaves or 10 mini loaves

1 ½ cups (13 oz peeled) mashed ripe bananas
1 tablespoon melted butter, divided
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla
2 cups (8 1/2 oz) all-purpose flour
1 cup (8 oz) granulated sugar plus 1-2 teaspoons, divided
1 ½ teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped toasted pecans or walnuts, divided

Preheat oven to 325F and grease a large 9×5 loaf pan; set aside.

Mix bananas, 1 teaspoon of the melted butter, oil, eggs, and vanilla in medium bowl until well mixed. Blend flour, 1 cup sugar, cinnamon, baking soda, and salt and add to banana mixture. Stir until mostly mixed, then add nuts, reserving some for the top, and pour mixture into a large 9” x 5″ greased loaf pan. Sprinkle remaining nuts & sugar over top of loaf, then drizzle remaining melted butter over. Bake for 60 minutes, or until toothpick inserted in center comes out clean.

Cool loaf in pan for 10 minutes. Remove and finish cooling on wire rack until completely cooled. Wrap well with plastic wrap. Loaf is the better next day.

Makes 1 loaf.

Recipe source: rewritten from Splendour in my Kitchen by Marina Castle

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Chocolate-Filled Orange Buns

Posted on October 1, 2012 by Veronica

As you know, I’m a member of the Secret Recipe Club. On September 14, one of our members, Daniel of The Haggis and The Herring, passed away suddenly and expectantly. He had just made dinner for his family and bam. He was gone. I don’t know the details, but what a shock. His wife was expecting their third child, and just thirty minute before he died he was telling his wife how much he loved her and how everything was going to be OK. There are so many stories like this that make us realize how fleeting and precious life is, that you never know what to expect, and yet we are never fully prepared when caught by surprise. Not even half-prepared. It can turn your world upside down. My heart breaks for his family.

Despite being in this club with Daniel, I was never in the same group and him and I don’t believe I ever visited his blog until he was gone. I debated whether I should join the special tribute reveal with other members of the club, to remember him by posting a recipe from his blog. I felt strange about it since we never once communicated while he was alive that I know of, but being in the same club, both being food bloggers, and now having read some of his blog, including the beautiful eulogy his wife shared when she announced his passing, I felt his life deserved to be commemorated this way, and I couldn’t not join the tribute.

I chose this recipe because these buns were very special to Daniel. His grandmother made them while he was growing up and were his favorite sweet, but for a long time, he couldn’t’ find her recipe to duplicate them after she had passed away. His aunt finally found a copy his grandmother had written in Spanish and she translated it for Daniel to make and share on his blog. He was so happy to be able to finally enjoy them again.

I didn’t have orange blossom water, so I upped the amount of orange zest in the recipe to make sure the orange flavor still came through and I thought the orange and chocolate flavors were very nice. I didn’t make these small like they should have been, so the amount of chocolate to bread was off, but they were still tasty. I loved how light the bread was, even when at room temperature. I took these pictures with room temperature buns so you can imagine how melty the chocolate and how light the bread is when warm. These aren’t very sweet, so I thought they were very nice as a breakfast treat with coffee. I brought them to work and they were gone in an hour-I couldn’t believe it. Either that means they are good, or people at work are starved for homemade goodies! I need to feed them more often, I think. :)

I hope that Daniel would be honored by this tribute to his life, and that his favorite buns have found their way into the hearts of others through his willingness to share his family heirloom recipe.

Chocolate-Filled Orange Buns

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4 eggs
½ cup oil
¾ cup sugar
½ cup milk
½ cup orange juice
2 tablespoons orange zest (from about two oranges)
1 packet (2 ¼ teaspoons) instant yeast (aka bread machine yeast)
6-7 cups all-purpose flour
1 (12 oz) bag semisweet chocolate
1 egg for egg wash
Confectioners sugar for dusting (optional)

In a large mixing bowl, combine eggs, oil, sugar, milk, orange juice, orange blossom water and rind. Whisk together. Mix the yeast with 4 cups of the flour and stir into the liquid mixture with a large spoon. Continue stirring in flour until it is too stiff to stir, then turn it out onto a floured surface and begin kneading more flour in until the dough becomes smooth and elastic. Roll into a ball and place in a greased bowl, turning once to coat in oil. Cover bowl with a cloth and allow to rest in a warm draft-free place until doubled in size, about one hour.

To make the rolls, press a small handful of dough into a 3 x 3 square. place some chocolate at one end and roll it up. Place rolls on a non-stick baking sheet. (I put mine into two greased 9×13 baking dishes.) Cover rolls with plastic and let rise for 30 minutes or until doubled in size.

Preheat oven to 350F. Beat egg for wash and brush onto buns with pastry brush. Bake for 20 minutes or until buns are slightly golden-brown on top. Sprinkle buns with confectioners sugar when done. Buns can be frozen for later use.

Makes 24 large rolls, or 48 small.

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Posted in Bread, Breakfast, Sweets and tagged baking, chocolate filled, not too sweet, orange buns, recipe, Spanish pastries, yeast. Bookmark the permalink.

Favorite Cornbread

Posted on September 26, 2012 by Veronica

With three different cornbread recipes on my blog already, you might think I was cornbread crazed since I’m adding another. Well, I guess maybe I am. Growing up, we practically lived off of beans and cornbread during the winter months. Plain pinto beans with no spices save salt, and whole wheat cornbread that was dry, not sweet at all, and was perfect for absorbing copious amounts of salty butter. It might not sound particularly tasty, but we loved it. I think it was the magic of butter, which we surprisingly were allowed to consume without limits since Grandpa deemed it a healthy fat and Mom learned all her health-nut ways from him. So we loved our beans and butter, er, cornbread.

This cornbread is the antithesis of the cornbread I was raised on, and truth be told, the first time I made it I was completely aghast that Mel dared to call it cornbread. This wasn’t cornbread, this was cake. And her whipped honey butter? The frosting!

But everyone (I brought it for a chili day at work) loooved it. I didn’t bring the honey butter the first year and at first, some were disappointed, but after tasting it said, “This doesn’t even need butter!” It really doesn’t. It practically melts in your mouth, it is so soft and moist. I noticed when I brought the honey butter last year they barely touched it. The cornbread is perfect on its own but if you really think you need some sweet butter, go to Mel’s blog for her unique recipe, which includes marshmallow fluff and is very good.

Anyway, after making this for others for two years and taking little tastes, I finally made it just for us for the first time last week when the temps were cooler and I wanted something to go with some ham & bean soup. I have to say, I’m a convert. Sorry, Mom. This is definitely my new favorite and I have to tell you, Dennis is gaga for this stuff and he would never eat any of my cornbread before, not even Jiffy mix, which is similar to this, just not as soft. The Lighter Northern Cornbread recipe on my blog is also crazy good, but it’s lower in fat and sugar so it’s not quite as melt-in-your mouth. If you’re looking for some full fat goodness, I gotcha covered.

Favorite Cornbread

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1 ½ cups (6 ¼ oz) all-purpose flour
½ cup (3 oz) corn meal
2/3 cup (5 oz) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup vegetable oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cups milk

Preheat oven to 350F. Spray an 8×8 baking dish with oil; set aside. Whisk together dry ingredients in a medium mixing bowl, make a well and add oil, butter, eggs, and milk into the center. Stir well until mixed (batter will be runny – don’t be alarmed!). Pour into prepared pan and bake for 35 minutes. This doubles perfectly for a 9X13-inch pan, but will have to be baked longer (start checking after 45 minutes-I can’t remember how long it took when I doubled it in previous years).

Recipe source: Mel’s Kitchen Cafe

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Posted in Bread and tagged baking, best, cornbread, light, melt-in-your-mouth, moist, northern, sweet, tender, winter. Bookmark the permalink.

Basic Buttermilk Biscuits & Sausage Gravy

Posted on September 24, 2012 by Veronica

Happy Monday, my Cornicopi-cats! :) Today I was just going to share my basic recipe for buttermilk biscuits, but I figured you can’t have biscuits without sausage gravy. OK, so you can, you can have them plain, with butter, with jam, with honey, but once in a while you gotta get your sausage gravy on. Is it a custom where you live to eat biscuits smothered in sausage or country gravy? If not, you must try it, at least once. This is straight up comfort food for me.

I make my biscuits two ways, depending on how much time I want to spend on them. The first way includes a little bit of folding the dough over and then cutting into rounds. This yields a taller, layered biscuit. The second way is just dropping the dough onto a baking sheet, then patting it into place with floured hands. Either way, they are soft and so tender–some seriously good eatin’.

Basic Buttermilk Biscuits

Makes 8-10 biscuits
Printable recipe
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1 ½ cups all-purpose flour
½ tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons cold unsalted butter
2 tablespoons vegetable shortening
¾ cup cold buttermilk

Preheat oven to 425 degrees and line a cookie sheet with parchment.

Measure the dry ingredients into a food processor or bowl and pulse once to combine. Pulse or cut in the butter and shortening until fats are the size of peas. Dump the contents into a bowl and stir in the buttermilk until dough is moistened. You can pulse to combine in the food processor, but it is too easy to overwork the dough so I like to stir it in by hand. At this point you can either 1) drop the dough in mounds the size of your choice onto prepared baking sheet. With floured hands, pat the tops and sides of the dough until they take on more of a shaped appearance.

Or 2) dump dough onto a floured surface and lightly flour the top. Knead a few times (careful, don’t knead more than ten turns) and roll out to 1” thick. Using a 2 ½” biscuit cutter or glass, cut out rounds going straight up and down without twisting the cutter, place on baking sheet, and brush tops with beaten egg if desired (this will make the tops golden but doesn’t change the flavor). Bake for 10-12 minutes. Serve warm with butter, jelly, or…

Suzie’s Sausage Gravy

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1 lb. good quality sausage roll, like Bob Evans
¼ cup all-purpose flour
2 cups milk
salt and black pepper to taste
Prepared biscuits

Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

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Posted in Bread, Breakfast and tagged baking, best buttermilk biscuits, cut, drop, flaky, melt-in-your-mouth, pillow soft, quick, soft, tender. Bookmark the permalink.

Lemon Zucchini Loaf

Posted on July 31, 2012 by Veronica

I’m not a huge fan of typical zucchini bread that is scented with fall spices. Don’t get me wrong, I’ll gobble it up if it’s nearby, I mean it does have sugar in it, but I’m the kind of gal that doesn’t (usually) enjoy soup or cinnamon/nutmeg/cloves/allspice-laced treats in hot weather. Maybe I had soup for lunch yesterday, and made a big pot of Suzie’s soup last week, and some mouth-watering gingersnaps that same day. But still, I (usually) prefer summery foods in the summer and fall-ish foods in the fall.

This zucchini bread? 100% summer! Nice and tart and sweet and you can’t even taste the zucchini, it just adds moisture and some pretty green flecks. If you peeled them first, I bet you picky eaters wouldn’t even guess there were any veggies in it. Not that the zucchini makes this health food by any means, but it is a very summery, tasty way to use up this proliferous summer squash. It’s so soft and tender, it’s pretty much like eating lemon loaf cake! Thank you, NancyCreative, for this wonderful recipe!

Lemon-Zucchini Loaf with Lemon Glaze

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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
2/3 cup granulated sugar
1/2 cup buttermilk
Zest of 1 lemon
Juice of 1 lemon (or 2 Tablespoons lemon juice)
1 ½ cups shredded zucchini

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside. In large bowl, blend flour, baking powder, and salt; set aside. In medium bowl, beat 2 eggs well, then add oil and sugar, blending well. Add the buttermilk, lemon zest & juice, and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over-mix. Pour batter into prepared loaf pan and bake for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. Once the loaf is cool, make the glaze…

Lemon Glaze

1 cup powdered sugar
Juice of 1 lemon (or 2 tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Recipe source: very slightly tweaked from NancyCreative