Friday, May 1, 2009

Zucchini with a Squeeze of Lemon

Happy Friday, almost Saturday, Blogland. Had a day of a lot of sitting around in meetings- with a brief 10 min walk in the sun to lunch. A gf had a whole group of us co-worker/ friends to lunch in between the meetings. I brought Lemon-Glazed Zucchini Quick Bread from my Cookin Light Complete.

I was able to use 2 organic zucchini and 2 organic lemons. It got good reviews at lunch even amid some way more decadent desserts.
I like the sweet lemon coating: a mix of icing sugar and lemon juice. I skipped the butter and didn't really miss it.

Sidenote: Ken said he's never had zucchini bread. I was shocked. I thought it was part of everyone's childhood. I know my mom used up a lot of endless zucchini with bread recipes! (slathered in butter in the end) :)

Tomorrow we're going for a 8am run. Should go to bed now. Night.

p.s. edited to add recipe...I couldn't find it on the Cooking Light site, but I found it typed out on someone else's site. (Thanks Jerry!)

Lemon-Glazed Zucchini Quick Bread
(from the All-New Complete Cooking Light Cookboook)

2 1/3 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low-fat milk
1/4 cup canola oil
2 Tbls grated lemon rind
1 large egg
cooking spray
1 cup sifted powdered sugar
2 Tbls fresh lemon juice

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups, level with knife.
Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.

3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time). Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.

4. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.

-- Post From My iPhone


ani pesto said...

I've never tasted zucchini bread but I love the sound of it. I'm a big fan of carrot cake, is it similar in taste?

I relish all your pictures and recipes... I really wish I had the patience to get off my butt and actually cook some of them!

new*me said...

Hope your morning run kicked butt!

I love zucchini bread and grew up with it! That recipe does look much lighter. I know my mom's had lots of oil.

I'll be keeping that one around for summer when my sis and dad are throwing multitudes of zucchini at me from there garden :)

Last summer I tried one with cocoa and it was wonderful!

Sharon said...

Oh my gosh, that looks delicious. I really want to try zucchini bread! I have never tried it before!