Monday, May 27, 2013

Recipe: Silas' Lemon Zucchini Bread


The zucchini have invaded, the zucchini have invaded!

And this time I wanted something a bit healthier than the Chocolate Zucchini Bread.

However, I must admit this is the second time I did this recipe before posting...everything has to be perfect to take the picture, right?

And the last time it was eaten before I could drizzle the lemon glaze across the top of it.

Not even five minutes after I had taken it out of the oven, Silas ate it...yes, I said Silas ate it.  He was so enthralled with the smell of this bread that he sat by the oven as it was baking.

I take it out of the oven, wait five minutes for it to cool before taking it out of the pan to put it on the cooling rack...all with him sitting patiently at my feet.

I pushed it back on the counter, obviously not enough, turned my back to get something out of the refrigerator, and BAM! He's grabbed the cutting board, pulled the wire rack with the bread off the counter, and ran outside with the loaf!

This bread shall forever be known in my heart as Silas' Lemon Zucchini Bread.

Silas' Lemon Zucchini Bread
Bread Ingredients
2 1/3 cups All Purpose Flour
1 1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Lemon Zest
   Note: Meyer Lemons are the best for baking
1 cup Sugar
1/3 cup Canola Oil
2 Large Eggs
1 teaspoon Vanilla Extract
3/4 cup Light Sour Cream
3 cups Grated Zucchini, patted dry before use
 Note: peel the zucchini before grating if you don't want to see green flecks in your bread
Glaze Ingredients
1 cup Powdered Sugar
2 tablespoons Fresh Lemon Juice
Yellow Food Coloring, if preferred for a yellow glaze

Process
1. Preheat your oven to 350 degrees.  Grease/flour or spray your loaf pan and set aside.
2. Combine all dry ingredients in a bowl.
3. In a well in the center of the dry ingredients, add all the remaining ingredients and mix just until blended.
4. Pour batter into your prepared pan.
5. Bake 50-60 minutes or until a toothpick comes out clean.
6. Cool 10 minutes in the pan on a wire rack, remove from pan and cool completely on a wire rack.
Glaze:
7. Whisk together ingredients to create a thing glaze and drizzle over the top of loaf once cool.

Thursday, May 16, 2013

Recipe: Banana Blueberry Bread


It's not usually a problem to buy bananas in the spring.

But earlier this week the temperatures rose into the high 90's, and my bananas quickly turned to sugar.

Banana bread was needed...and since there were blueberries in the refrigerator, they got thrown in there too!

Be warned: this recipe is a miss-mosh of several recipes I've done in the past....totally made to the taste of my family.  Feel free to add nuts or chocolate if you want....bread needs to be happy!

Banana Blueberry Bread
Ingredients
3/4 cup Sugar
1/2 cup Butter, softened
2 Large Eggs
1 cup Mashed Bananas (usually 2 medium)
  Note: make sure those bananas are definitely ripe
1 teaspoon Vanilla Extract
2 cups All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)
1/2 cup chopped nuts, if desired
1/2 cup mini chocolate chips, if desired
Process
1. Preheat the oven to 350 degrees. Lightly grease an 8-1/2" x 4-1/2" loaf pan.
2. Place all ingredients in a large mixing bowl and mix together just until well combined.
3. Pour the batter into the prepared pan and place in oven.
4. Bake the bread for 50 to 60 minutes minutes, until the loaf tests done.
Note: remember your test might have a smear of chocolate chips.
5. Remove the bread from the oven, and let it cool for 10-15 minutes before turning onto a rack.
6. Cool completely before slicing; wrap tightly and store any leftovers in the refrigerator.




Wednesday, May 15, 2013

Recipe: Double Chocolate Zucchini Bread


Because we have the first zucchini of the season....

Because it's National Chocolate Chip Day....

And because I haven't posted a recipe in a while....

May I present Double Chocolate Zucchini Bread for your enjoyment?

PS: Triple Chocolate Zucchini Bread? Just add a drizzle of chocolate ganache on the top of the loaf


Double Chocolate Zucchini
   adapted from King Arthur Flour's recipe
Ingredients
2  Large Eggs
1/3 cup Honey
1/2 cup Vegetable Oil
1/2 cup Brown Sugar
1 teaspoon Vanilla Extract
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/3 cup Dutch-Processed Cocoa
1-2/3 cups All-Purpose Flour
2 cups Zucchini, unpeeled and shredded
1 cup Mini Chocolate Chips
Process
1. Preheat the oven to 350 degrees.  Lightly grease an 8-1/2" x 4-1/2" loaf pan.
2. Place all ingredients in a large mixing bowl and mix together just until well combined.
3. Pour the batter into the prepared pan and place in oven.
4. Bake the bread for 65 to 75 minutes minutes, until the loaf tests done.
   Note: remember your test might have a smear of chocolate chips.
5. Remove the bread from the oven, and let it cool for 10-15 minutes before turning onto a rack.
6. Cool completely before slicing; store well-wrapped at room temperature.