Friday, July 13, 2012

Glazes Make Everything Better

Pinterest has brought about such a new world of sharing ideas.  Food, fashion, decor, crafts, kids stuff, you name it and you can just about find it on Pinterest.  For me, it's like a virtual magazine.  Which sadly has caused a stack of magazines to accumulate on our sofa table.  
I used to be SO excited every time my Real Simple would arrive! And now, it's not quite as thrilling as it once was.  Maybe that will return if Pinterest loses it's current thrill for me.  But, one of my favorite boards is my Food Fun Board. This morning was a rainy morning here on the coast so I figured it was a proper time to visit the board and see what yummy breakfast item the girls and I could make!  I've been meaning to make this recipe for a while and finally got to it this morning - if you're not a lemon lover, this one's not for you! But, if you like lemon, this Lemon-Zucchini Loaf with Lemon Glaze is lovely!  It's perfect for that summer crop of zucchini!  Easy and fun for kids to help with as well! 
 The recipe is from NancyCreative.  She has a great site with some amazing recipes!
 My little cook!
 Glazed perfection...
 Ready to eat!

Lemon-Zucchini Loaf with Lemon Glaze

Makes one 9×5″ loaf
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
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 canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest 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 overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees 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. While loaf is cooling, you can make the 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.


No comments: