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.

Freezing Green Peppers: without blanching

Having a garden can be very rewarding. We love green peppers to eat fresh, for stuffing and then before a frost, we harvest all the remaining green peppers and I cut/dice and freeze them to use later.

Green peppers and onions go in many of our recipes. With that said, there is never a good reason for a bell pepper to rot in the vegetable draw of the refrigerator, as freezing peppers is so easy.

Tutorial for Freezing Green Peppers 

The link above is a tutorial on freezing bell peppers as well as helpful facts about the bell pepper itself. I will share this tip; you do not need great skills in freezing peppers just time.

Supplies needed for freezing peppers:

• Green, Red, Yellow or Orange Peppers
• Plastic Freezer Bags
• Sharp knife
• Marking pen

If you enjoy green peppers as we do, eat some fresh while you can, stuff some for the freezer and then cut and or diced and freeze the rest.

Zucchini Tomato Salsa Recipe

Delicious Salsa and chips

For several years, I have made salsa from garden fresh tomatoes and it was good and using Mrs. Wages Salsa Mix even easier. One year I had so many zucchini's and tomatoes coming on at the same time; I decided to try something I have never done before by making salsa from using them both. Let me share with your how I made zucchini tomato salsa with this easy recipe.

Ingredients to make Zucchini Tomato Salsa:

• 2 larger zucchini
• 9-10 tomatoes
• ½ cup white vinegar
• Mrs. Wages Salsa Mix
• Jalapeño peppers, optional for added heat

Instructions to make Zucchini Tomato Salsa:

1. Head out to that garden, hopefully, it is as near organic like ours, and pick those tasty tomatoes and zucchini. Make sure your tomatoes are firm and free from bruises or blemish spots. You will need approximately 2 large sized zucchini and 9-10 tomatoes.
2. Take your zucchini and tomatoes in the house, run a sink full of cold water and wash them very well. Even organic fruit needs washed.
3. Using a big stockpot or large pan for this project; place the zucchini and tomatoes in your stockpot and cook on medium heat until tender.  ** You may want a cup of water so they do not stick or scorch.
4. Put your cooked vegetables in your ricer and rice until smooth. When it comes to ricers there are manual ones of different styles or electric ones. If you are going to be processing a lot of fruits and vegetables, invest in the best you can afford. For smaller amounts, the old manual one works great.
5. Measure out 5 pints (10 cups) zucchini and tomato mixture and put it back in the stockpot. Add to the mix ½  cup white vinegar
6. Add1 package of Mrs. Wages Salsa mix (Onion, Green Pepper, Jalapeno, Chili peppers, Garlic and Salt), bring to a full boil, and stir often. Reduce the heat to simmer 10 minutes or until as thick as you like it. We like ours thicker so I will let it cook a bit longer.
7. Your zucchini tomato salsa is ready to serve, can or freeze. You can enjoy the salsa now with nacho or corn chips and in the winter months.