About Me

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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 41 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Saturday, July 25, 2015

Lemon Zucchini Bread: Topped with Lemon Glaze



Lemon Bread with Lemon Glaze
I started out years ago with making banana bread and then zucchini bread, which my family liked. Growing pumpkins, I then added pumpkin bread to my line up of bread recipes.
When many of my family members learned they could not eat gluten, I started experimenting with recipes and the gluten-free banana bread with lemon glaze was a hit.

My grandson’s favorite cake of all time was Aunt Pete’s lemon cake, which, until April 2015 thought was a homemade cake. I learned it was just a fantastic box mix with lemon pudding added. The grandson called it lemonade cake.
 
Thinking off all the other breads and actually having lemon bread with lemon glaze requested by one sister, I then started making searching for lemon bread recipes, which I found one that was a hit. 

When another sister saw Lemon Zucchini Bread with lemon glaze on Facebook, I knew I needed to try it, well of course with my own spin. The biggest being that I do not believe in using more than one bowl, therefore I simply add the dry ingredients last, second I like using olive oil and regular milk and lastly since it is lemon bread and we have yellow squash in the garden right now I used it.


Ingredients for Lemon Zucchini Bread:

  • 4 eggs
  • 1 cup olive or canola oil
  • 2 ½  cups sugar
  • 6 Tbsp lemon juice
  • 1 cup milk
  • 1 tsp Himalayan salt
  • 4 tsp baking powder
  • 4 cups high gluten flour
  • 2 cups fresh grated zucchini or yellow summer squash; patted dry
Licking the lemon glaze off his fingers

 

Glaze ingredients:

  • 1-2 cups powdered sugar
  • 2-4 Tbsp lemon juice
  • 1-2 Tbsp milk

 

 

Instructions for Lemon Zucchini Bread:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Using a large bowl beat the eggs, oil and sugar.
  3. Add in the lemon juice and milk and continue to beat.
  4. Mix in the salt and baking powder, adding the flour a cup at a time until blended.
  5. Stir in the zucchini or yellow summer squash until mixed well.
  6. Pour the batter into 2 greased 9x5-loaf pans.
  7. Bake at 350 for 45 minutes or until a toothpick comes out clean.
  8. While still warm, make the glaze and spoon it over the bread. Let the glaze set up before cutting and serving.
Quick breads are a favorite of all family members, therefore making one loaf is just a waste of time. While you are baking, simply double the recipe just as I did.


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