LEMON POPPYSEED ZUCCHINI BREAD

July 26, 2020 / Lyn Jones / 0 Comments

Super moist and flavourful with cream cheese glaze

INGREDIENTS

  • 2 1/4 cups flour
  • 1.5 tsp BP
  • 3/4 tsp bicarb
  • 1/2 teaspoon salt
  • 2.5 cups shredded zucchini
  • 3 large eggs
  • 1.5 cups white sugar
  • 1/2 cup oil
  • 1/4 cup butter, melted
  • 1.5 tsp vanilla
  • 2 Tabs freshly squeezed lemon juice
  • 1.5 tsp lemon zest
  • 2 Tabs poppy-seeds

Glaze (makes a lot)

  • 28.35 g cream cheese, softened
  • 2 Tabs butter, melted
  • 1/2 tsp vanilla
  • 1 tsp freshly squeezed lemon juice
  • 2 cups icing sugar mixture
  • 6 Tabs milk, as needed

INSTRUCTIONS

  • Preheat oven to 350 degrees and grease a 9×5″ loaf pan and set aside.
  • In a medium bowl whisk together flour, BP, bicarb and salt.
  • In a large bowl combine zucchini, eggs, sugar, oil, melted butter and vanilla – mix well. Stir in lemon juice, lemon zest and poppy-seeds.
  • Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared loaf pan. Bake for 45-60 minutes until an inserted toothpick comes out clean ( a few crumbs are okay but no wet batter). Allow too cool on a wire cooling rack.
  • While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add icing mixture and mix til combined. Add milk 2 Tabs at a time, mixing after each addition, until glaze is a pourable consistency.
  • Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.

NOTES

Makes one 9×5 inch loaf, about 8-10 slices.

 

GF Zucchini Orange Bread

July 9, 2020 / Lyn Jones / 0 Comments

Delicious and moist, with fresh orange flavour throughout with some crunchiness from the tasty pumpkin seeds. It is soo good!

Ingredients
1 cup grated zucchini (1 small zucchini, skin on)
1 1/2 cups all-purpose GF flour blend (with xanthan gum or add 1/2 tsp.)
2 Tbsp. ground flaxseed
2 tsp. GF aluminum-free BP
1/2 tsp. GF ground turmeric
1/4 tsp. sea salt
1/3 cup pumpkin seeds
1/2 cup fresh orange juice (about 1 small orange)
1/2 cup roughly chopped dates
2 large eggs
1/4 cup extra virgin olive oil
1/4 cup coconut sugar or sweetener of choice
Grated zest of 1 orange

prepared loaf pan, foil, glad-wrap

Instructions
1.  Preheat oven to 350 F and coat 8 1/2 by 4 1/2-inch loaf pan with cooking oil
2.  Place zucchini between sheets of paper towel and press out excess moisture. Whisk together flour, flaxseed, BP, turmeric and salt. Add pumpkin seeds and stir to combine.
3.  Place juice & dates in high-speed blender until coarsely ground. Add to a bowl with eggs, oil and sugar – whisk to combine. Add wet mixture, zucchini and orange zest to drys, stir til just combined.
4.  Transfer batter into loaf pan, smooth out top. Cover loosely with foil. Bake 35 mins then remove foil and bake 25 minutes longer.
5.   Cool in pan 10 mins then transfer to rack to cool completely. Store wrapped in glad-wrap.

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