A few weeks ago, when I posted the Lemon Zucchini Bread, I promised another zucchini recipe would follow. But this time, I got to add one of my all time favorite ingredients… PUMPKIN! It is September after all! Around here we ADORE the Pumpkin Chocolate Chip Muffins so when I saw this I figured it would be a hit. But instead of making two loaves of bread, I decided to make one loaf and 12 muffins. With my oldest just starting Kindergarten we are still trying to figure out the perfect morning routine. One thing I have decided is that having muffins made ahead of time makes life SO much easier. So seriously this was a no brainer!…
Easy Garlic Focaccia Bread is so simple and is the perfect partner for soup or pasta!
So, September has arrived. I’m absolutely smiling from ear to ear. That means fall is closer than ever…pumpkin everything is ’bout to be all over the place and cooler weather is on its way. I almost bought a pumpkin today, but I decided to wait a few more days ;)…
OUT. OF. CONTROL. That is the only thing I have to say about the zucchini in my garden. Last year I begged and pleaded for my Dad to build me garden boxes for my really small yard! I had never gardened before so it is all trial and error and talking to some friends that have done this before. This year, I decided to try zucchini. With baby food making in full swing I figured we could definitely get some use out of it. Well here is where we get to the out of control part! I swear I barely blinked and the stuff is growing like crazy! And they’re huge! I can’t keep up with them. So I went on a zucchini recipe search. Pinterest of course turned up tons of delicious looking recipes. I decided to start with this Lemon Zucchini Bread.
It is a delicious twist on a classic favorite. Dense and moist like you expect zucchini bread to be with a burst of citrus flavor! I was very pleased with the result and I have a feeling this won’t be the last of the zucchini recipes from me! What are your favorite zucchini recipes?
- 2 cups CAKE FLOUR
- ½ teaspoon SALT
- 2 teaspoon BAKING POWDER
- 2 EGGS
- ½ cup CANOLA OIL
- 1⅓ cups SUGAR
- 2 Tablespoons LEMON JUICE
- ½ cup BUTTERMILK
- zest of 1 LEMON
- 1 cup ZUCCHINI, grated
- 1 cup POWDERED SUGAR
- 2 Tablespoon LEMON JUICE
- 1 Tablespoon MILK
- Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Then add dry mixture to the wet mixture and blend all together until well combined.
- Pour batter into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
Recipe source: Lil’ Luna
More ways to enjoy your zucchini abundance…
Grilled Zucchini Bruschetta from What’s Cooking with Ruthie
Pass the rolls…the Maple Cinnamon Cream Crescent Rolls that is. Perfect for your Easter meal or just an afternoon snack
After making these sweet little rolls, I may need to sign up for bread lover’s anonymous. The side dishes and bread are by far my favorite part of any special/holiday meal. I love the bread even more slathered with a generous helping of butter. I seriously can’t deny a fresh, warm roll.
Growing up, I remember going to my grandma’s house for Easter brunch and having all sorts of breakfast goodness. These gems would have been perfect on her buffet right next to the pumpkin bread she made because all of her grandkids were big fans.
Buttery crescent rolls filled with maple cinnamon cream cheese and baked until golden. You’re going to need a double batch because these aren’t going to last long at all because they’re just right for brunch, with dinner or just because.
More rolls to love…
This recipe for Glazed Lemon Bread is easy to make and perfect for breakfast or brunch.
It’s time for a squeeze of fresh citrus…lemon to be exact. I love how refreshing zesting or squeezing a lemon is, it brightens up the entire room. Something that is absolutely needed during these long, cold winter days. This lovely little loaf of lemon bread is a delight with your morning coffee and it would be perfect for a brunch spread or an afternoon snack. You could make this to take to work to brighten up someone else’s day too.
Recipe Source: Very Best Baking
More lemon to love…
Today in our Best of 2013 series we’re talking soup & bread. Oh how I love thee, there’s not many things better than a bowl full of hot, steamy soup with a little bread on the side. Don’t miss yesterday’s Best of 2013: Breakfast post and stop on over to Finding Joy in My Kitchen to see all of the Countdown to 2014 lists!
don’t miss last year’s review: The Best of 2012: Soup & Bread
This is a sponsored post written by me on behalf of PAM Cooking Spray.
Two things I know for sure: I’m extra loving all things peppermint this season and this recipe for Chocolate Peppermint Bread has earned the love of my all of my children. I think quick breads are one of those things that most people enjoying making…they don’t take long to put together, they may only dirty one bowl and an hour later your house smells absolutely amazing. The hardest part is waiting for it to cool enough to cut it. No, scratch that, the hardest part is hoping they come out of the pan in one piece, especially if you’ve planned to taking that loaf of quick bread to share with someone else….
Spring Oh Spring! Where Art Thou Spring?? Around here we have been longing for spring. We want to open the windows, eat dinner on the deck, and take walks around the block. It snowed this past weekend and today was the glimmer of hope we were looking for. With temperatures in the mid-40s, the kitchen window was open and the boys were outside getting dirty! All while I was in the kitchen making these rolls. I mean, what is a better reminder of spring than lemon?? With it’s fresh citrus-y aroma and it’s tart flavor, just zesting the lemons made me smile.
These rolls are very simple to make and oh so delicious. There’s lemon and sugar on rolls topped with lemon glaze! They were amazing warm out of the oven but still just as delightful after sitting out for a while. These would be perfect for a weekend brunch, but tis the season, these will definitely be making an appearance on our Easter table!!
Recipe Source: Six Sisters’ Stuff
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Freshly baked bread… slightly salty butter…homemade blueberry jam…your taste buds are in heaven.
There is an incredible satisfaction that comes in making your own bread. A few simple steps, a little time and you will have a little heaven of your own. Bonus…your house will smell amazing in the process. This bread takes toast to a whole ‘nother level. I love that this recipe makes 2 loaves, although at our house it doesn’t last long!
I don’t make bread on a regular basis. But seeing how easy and almost effortless this recipe is, that may change very quickly. We’ve loved it all by itself, as toast and it would be fabulous with a hot bowl of soup.
Recipe Source: Bran Appetit
This post is linked to Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Two Cup Tuesday, Trick or Treat Tuesday, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday, Show & Share Wednesday
The theme of today’s Countdown to 2013 post is Soup & Bread. A look into the archives told me that we didn’t have very many of either…which is a shame since we really love both. Soup and bread are going on the must make and post in 2013 list.
Vegetable Beef Soup
Tomato Basil Soup
Mini Garlic Monkey Bread
Chicken Veggie Stew with Perfect Every Time Cornbread