Lemon Zucchini Bread with Lemon-Coconut Glaze

She put the lime in the coconut…

Okay, well, kinda.  No lime, just lemon.  But if you know that song, it is now not just in my head but yours as well.  You’re welcome.  :o)

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Got zucchini?  This is another way to use it up.  If you’re not familiar with baking with zucchini, fear not.  All it does is add moisture to baked goods — not flavor.

This lemon bread satisfies something in me that longs daily for lemon pound cake — another of my favorite things.   Made with coconut oil, a green vegetable, and organic sugar, however, I can pretty much justify this any day of the week.

lemon zucchini

One bowl for dry ingredients:

2 c. flour,

1/2 tsp. salt

2 tsp. baking powder

And one bowl for the rest:

2 beaten eggs,

1/2 c. melted coconut oil (I use unrefined for coconut flavor)

1 1/4 c. sugar.  Mix well and stir in the rest:

2 T. fresh lemon juice,

the zest from 1 lemon

1/2 c. buttermilk (If you don’t have buttermilk on hand, put 1 T. white vinegar into a 1 c. measure.  Fill the rest of the cup with milk and let it sit at least five minutes.)

Add the dry ingredients into the wet and gently stir.  Remember, with any quick bread, including pancakes and muffins, don’t overstir.  Stir just until the dry ingredients are fully moistened.  Too much stirring negatively affects the final texture and consistency.

Gently fold in 1 c. of finely grated zucchini.

I use coconut oil or butter to grease my pan and then sprinkle cinnamon sugar over the top of the oil. Pour the batter into a greased loaf pan.

Bake in a 350 degree preheated oven for 45-55 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 20 minutes or so and then remove from the pan to the rack to cool further.

While the bread is baking, make up your yummy glaze.  To 1 c. of sifted powdered sugar, add 2 T. lemon juice, and 1 T. milk and whisk together until smooth.  Add in 1/3 c. sweetened coconut flakes.

When the bread is still warm move it to a serving platter and pour the glaze over the top.  It’s best served warm, but yummy no matter what.  I even froze a loaf and extra glaze and they thawed beautifully on the counter to serve guests.  I would imagine it would also translate well to muffins if you were so inclined.

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Hope you love this one as much as we do!

Lemon Zucchini Bread with Lemon-Coconut Glaze Grocery List:

2 c. flour

1/2 tsp. salt

2 tsp. baking powder

2 eggs

1/2 c. unrefined coconut oil

1 1/4 c. sugar

2 T. fresh lemon juice

Zest from 1 lemon

1 c. finely grated zucchini

Glaze:

1 c. powdered sugar

2 T. fresh lemon juice

1 T. milk

1/3 c. sweetened coconut flakes

 

Buttery Baked Beans

How many kinds of baked beans do you like?  Me?  I have several kinds that make me happy.  I already posted one of my two favorites that tend to be on the sweet side.  Those were my Aunt Doris’ recipe and they take awhile to bake since they are from scratch.

This kind is savory and buttery and just perfect in their own way.  They start from a can, so they are quick and easy to make and one of my very favorite things in the whole world.  Weird, right?  Try them.  Just see…

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I begin by browning 1/2 of a lb. of ground beef in a big pan or pot.  Sprinkle it with seasoned salt — about 1 tsp.  Drain the grease.

To the hot pot, add in 2 cans of Bush’s Country Style Baked Beans (28 oz.), drain the juice off of one can first,

and 1/4 c. (4 T. of butter).

Keep the stovetop temperature on low, put the lid on, and let these babies simmer their little bean selves for at least a half an hour, stirring occasionally.

Serve warm.

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Mmmm…I’m drooling.  I seriously need to go make some beans…

Buttery Baked Beans Grocery List:

1/2 lb. ground beef

1 tsp. seasoned salt

2 — 28 oz. cans Bush’s Country Style Baked Beans

1/4 c. butter