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Blueberry Zucchini Bread

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Blueberry Zucchini Bread

Blueberry Zucchini Bread

While I am sure there are a ton of amazing things to do with zucchini, my favorite is baking bread.  Last year, I made a lemon-zucchini loaf with a lemon glaze that I really liked, but I wanted to try something new this year for a summer zucchini loaf.  I found a similar recipe on All Recipes when I was trying to come up with some sort of  “summery” bread to bake for our friends who had been kind enough to take Jada out one day in June while Craig was at work and Hadley and I were visiting family in Ohio.  Nothing says “thank you” like blueberries and zucchini!  Anyway, I made some adjustments based on reviews and my personal preferences, and the final result was awesome!  I hope our friends liked this as much as Craig and I did.  I even made it for my parents and brothers when Hadley and I were visiting them in July, and they ate a whole loaf in one night.

Especially because I posted my carrot cake that I made for Easter after the 4th of July this year (you can blame it on being a mom who also tries to work from home), I thought I would try posting this one while it was still at least somewhat relevant.  Since Labor Day Weekend (aka the unofficial end of summer) is this coming weekend, I felt like I should offer this recipe now, as a “last hurrah” of summer baking.  Let’s be honest, everyone is ready for this miserably hot and humid summer (it was 99 degrees with a heat index of 110 this past Friday) to end and the fall weather, decorations, and baking to begin, but this is still. so. good.

So, happy End of Summer Baking to you!

Blueberry Zucchini Bread

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 cups white sugar
  • 1/4 cup brown sugar
  • 3 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 tablespoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pint fresh blueberries

Directions

  1. Preheat oven to 350 degrees.  Lightly grease 2 loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugars.  Fold in the zucchini.  In a separate bowl, mix the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.  Mix the dry ingredients to the zucchini mixture.  Gently fold in the blueberries.  Transfer to prepared loaf pans.
  3. Bake 75-90 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.  Cool for 20 minutes in the pans, then turn out onto wire racks to cool completely.
  4. Enjoy the summery deliciousness that is blueberry zucchini bread!

Blueberry Zucchini Bread Blueberry Zucchini Bread

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Lemon-Zucchini Loaf with a Lemon Glaze

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Lemon-Zucchini Loaf with a Lemon Glaze

As August comes to a close, I can’t help but be over-the-top excited that my favorite season is just around the corner!  Cooler weather, beautiful leaves, anticipation for the upcoming holidays, football season, and autumn baking!  Plus, this autumn will be extra special because it will include the long-awaited birth of our sweet baby girl!

In fact, I love autumn so much that I sometimes make the mistake of wishing away the rest of the year.  I realized I was doing  that again last week when I spent a shameful amount of time looking up autumn recipes, holiday decorations, and pictures of pretty leaves.  Probably not the best life choice considering we have a baby due in less than a month, and her cradle is currently acting as a laundry basket for the clean clothes I “haven’t had time” to fold.  So, instead of deciding to make better use of my time by cleaning, I decided to “make better use of my time” by baking something that adequately celebrated summer before the season’s end.

I found this lemon-zucchini loaf recipe a few months ago, and I meant to make it on three different occasions.  Something always came up, though.  Well, I decided that I would not be ok with myself going into fall and baking apple this and pumpkin that without having given this a try first.  So this recipe gets to be my end-of-summer-baking-hurrah loaf.  The lemon glaze on top especially gives this a “fresh” spring and/or summer feel.  I still have some zucchini left, so I am already planning to make it again this weekend when my family comes in town for Labor Day and to celebrate my dad’s 50th birthday…along with the peach pie and chocolate cake my dad is requesting for the celebration. 😉

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Lemon-Zucchini Loaf with a Lemon Glaze

Adapted from: NancyCreative

Ingredients:

Loaf

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of one lemon (or 2 Tbsp lemon juice)
  • Zest of one lemon
  • 1 cup grated zucchini
    • You don’t need to peel the zucchini before grating it.  I just washed it, cut of the ends, and grated it.

Lemon Glaze

  • 1 cup powdered sugar
  • Juice of one lemon (or 2 Tbsp lemon juice)

Directions

Pre-heat oven to 350 degrees.

Blend flour, baking powder, and salt.  Set aside.

In a large bowl, beat two eggs well, then add canola oil and sugar, and blend well.  Then blend in the buttermilk, lemon juice, and lemon zest.  Add in the grated zucchini and stir until it is evenly distributed.  Add in the dry ingredients and blend everything just until everything is mixed well, but do not over-blend.

Poor batter into a 9×5 loaf pan that has been greased and floured.  Bake in the oven for 45 minutes or until toothpick comes out clean.

Removed from oven, and allow loaf to cool in the pan for a few minutes before moving it to a wire rack to finish cooling.  While bread is cooling, mix 1 cup powdered sugar with 2 Tbsp lemon juice.  Spoon the glaze over the loaf, and you are done!  🙂

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