Follow by Email

Sunday, April 21, 2013

Lemon Zucchini Loaf from Nancy Creative

I suffer from a psychiatric condition that prevents me from ever following a recipe as it is written. I wonder about this …

Facebook friend Eva Pieczewska Leisti posted this recipe for lemon zucchini loaf from Nancy Creative (I love that name!) The picture was so pretty I decided I had to try it.

I substituted butter for canola oil, as I have only olive oil and distrusted its impact in a cake. Substituted Greek yogurt for buttermilk, as I don't think I've ever had either buttermilk or milk in my house, but I always have yogurt. I added a cup of broken walnuts, and a pinch of cardamom. I used the zest and juice of two lemons, rather than one, and a cup of sugar, rather than 2/3 cup, because I did not intend to add the sweet glaze. I never have confectioner's sugar on hand.

Result? Two lemons was a good choice. Not only is the cake deliciously lemony, but my kitchen smelled all lemony, too. The cardamom got lost. That's okay; I'm not sure it was a wise choice. The cake tastes a bit more like a vegetable casserole than cake, but that's okay.

Recipe below, or you can check it out at Nancy Creative's webpage, here.


Makes one 9×5″ loaf
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

No comments:

Post a Comment