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Lemon Zucchini Bread Recipe

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Glazed Lemon Zucchini Bread

When it comes to foods, I really like bread. There is just so many different things you can do to bread to give it different tastes and texture. I have been wanting to make zucchini bread lately but wanted to give it a little twist.

Yesterday I made Lemon Zucchini Bread. What I didn’t tell my family about the bread was there was zucchini in it. They would automatically stick up their noses. My kids enjoyed the bread, my husband really enjoyed it and two of our friends also said it was really good. There were no leftovers….

I only told our friends about the zucchini that was inside, not the hubby or kids. 🙂

Lemon Zucchini Bread Recipe
Author: Stefani Tolson – MommyEnterprises.com
Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup coconut oil
  • 1/2 cup granulated sugar
  • 1/2 cup low fat buttermilk
  • 2 tbs lemon juice
  • zest from 1 lemon
  • 1 cup finely grated zucchini
  • 1 cup powdered sugar (for glaze)
  • 1 tbs lemon juice (for glaze)
  • 1 tbs milk (for glaze)
Instructions
  1. In a large bowl add the flour, baking powder and salt. Use a whisk to blend ingredients and set aside.
  2. In a medium bowl add the eggs, coconut oil and sugar. Mix well. Next add the buttermilk, lemon juice, lemon zest. Fold in the grated zucchini until it is evenly distributed in mixture.
  3. Add wet mixture to dry mixture and stir until you see no dry ingredients. Pour batter into non-stick 9×5 loaf pan. Cook at 350° for 40-45 minutes or until toothpick inserted into center of loaf comes out clean.
  4. Remove from oven and place on wire wrack to cool. While bread is cooling, you can make glaze. Add powdered sugar, milk and lemon juice in small bowl. Spoon glaze over cooled loaf and let glaze set.
  5. Cut and enjoy!

To make this bread a little more healthy, you can always leave out the glaze…

Lemon Zucchini Bread

This is just one of my creative ways to get my kids to eat their veggies.

 

New York Cheese Cake Recipe With Monk Fruit In The Raw

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“I participated in a campaign on behalf of Mom Central Consulting (#MC) for Monk Fruit In The Raw. I received a promotional item and product sample as a thank you for participating.”

I like to bake sweets often but I don’t always like adding all the necessary sugar to make it perfectly sweet. Years ago you wouldn’t catch me using anything but regular cane sugar. Now there are all sorts of other sweeteners that taste just as good.

Does this cheesecake look good to you?

New York Cheesecake

This yummy cheesecake contains the Monk Fruit In The Raw. This is a wholesome, zero-calorie sweetener, made from delicious vine-ripened monk fruit, native to South East Asia, and has the clean, sweet taste of sugar.

Now here is the recipe for the New York Cheesecake:

New York Cheese Cake Recipe With Monk Fruit In The Raw #MC
Recipe Type: Dessert
Author: Monk Fruit In The Raw
Cook time:
Total time:
Serves: 10-12
Ingredients
  • 1/2 cup graham cracker crumbs
  • 2 teaspoons Monk Fruit In The Raw® Bakers Bag
  • 1 teaspoon unsalted butter, chilled
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1/3 cup sugar
  • 1/3 cup Monk Fruit In The Raw Bakers Bag
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
Instructions
  1. Place a rack in the center of the oven. Preheat the oven to 375° F. Wrap the outside of an 8-inch springform pan with foil to make it waterproof.
  2. For the crust, combine the crumbs, Monk Fruit In The Raw® Bakers Bag, and butter in a small bowl, working them with your fingertips until the mixture resembles moist sand. Spread the crumb mixture over bottom of the prepared pan in an even layer.
  3. In a deep mixing bowl, use a hand mixer on medium-low to beat the cream cheese until fluffy, 2 minutes. Mix in the sugar and Monk Fruit In The Raw® Bakers Bag. One at a time, add the eggs, mixing well after each one. Mix in the sour cream and vanilla. Pour the filling into the prepared pan. Rap the pan sharply on the counter several times to knock out air bubbles.
  4. Set a deep baking pan large enough to hold the cheesecake pan onto the oven rack. Place the cheesecake pan in the center of the baking pan. Carefully fill the baking pan with boiling water to 1/2-inch below rim of the cheesecake pan.
  5. Bake the cheesecake for 40 minutes. Turn off the oven and let the cheesecake sit for 50 minutes without opening oven door. Cool the cheesecake completely on a wire rack. Cover the pan with foil and refrigerate the cheesecake for 24 hours before serving.
  6. To serve, using a knife dipped in hot water, cut the cake into 12 wedges. Wipe the knife blade after each cut.

 
Here is additional information about the Monk Fruit In The Raw:

  • The packets and Bakers Bags make for easy beverages or baking as they measures cup for cup like sugar and were created specifically for baking.
  • Provides a reduced sugar and calorie option with wholesome ingredients and great taste you can feel good about serving your family.
  • The main sweetening ingredient in Monk Fruit In The Raw is simply monk fruit, a taste that works in any recipe that calls for sugar. Monk Fruit In The Raw does not contain added table sugar, sugar alcohols (erythritol), or molasses.

What types of sugar do you use when baking sweets?

Krusteaz’s Virtual Holiday Baking Event

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Catherine McCord

Tomorrow on 12/14/13 Krusteaz is hosting a live, virtual baking party with blogger and cookbook personality Catherine McCord.  During this event Catherine will be serving up some delectable baking and gifting ideas. I will be definitely watching this event and having my own little baking party at home too! My oldest daughter  has been enjoying baking with mom so she will be helping me make some yummy desserts too. I think we will start the day with some Krusteaz pancakes!

I have my own little supplies of Krusteaz products to keep me busy in the kitchen and also a copy of Catherine’s book Weelicious: 140 Fast, Fresh, and Easy Recipes.

Krusteaz-products

Even though I usually prefer to make my sweets from scratch, you will often catch me buying the Krusteaz products, I LOVE the variety.

Here is one product that is one of my FAVORITES that I will be making tomorrow…

Krusteaz Cinnamon SwirlThe Krusteaz Molten Deep Dish Cookes are also really good and something we will be making tomorrow too!

Krusteaz Molten Deep Dish
Tomorrow my house is going to smell so good! Crumb cakes and cookies oh my….

Want to check out the Krusteaz Virtual Holiday Baking Event too? You can tune in for the FREE webcast from across the country on Saturday, December 14 from 1:00 – 3:00 PM EST taking place at www.krusteaz.com/holidays.

Pumpkin Pie & Cranberry Chili Meatballs With Pacific

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This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

I am always looking for new recipes to try. I also like to swap ingredients with other ingredients to see what tastes better. Lately I have been making an easy meatball appetizer that includes pre-cooked meatballs, cranberry sauce and chili sauce. This last time I made my family’s favorite meatball appetizer, I used the Organic Jellied Cranberry Sauce from Pacific.

Cranberry Chili Meatballs

All you do is put these three ingredients in your slow cooker for a few hours and you have some of the tastiest meatballs! I will definitely be buying more of this Jellied Cranberry Sauce the next time I want to make these meatballs. I love that this cranberry sauce is organic too!

What I like about the Pacific brand is that their products come in Tetra Pak® cartons that are made of 70% paper that is a renewable source from selectively harvested, re-grown trees that are FSC-certified. I am not the most earth friendliest person but I try to recycle and be earth friendly when I can. Did you know that cartons only use 1/3rd of the packaging compared to cans?

The only product I buy on a regular basis that comes in a carton is my chicken stock that I like to cook with. I have seen the Pacific products but never tried them until last month.  The unique packaging process preserves the flavor and nutrients of food without the use of preservatives.Product quality is exactly the way it was intended to be. • Recycleable and in fact result in 60% less landfill waste than cans • Cartons are re-closable so you can use what you need and save the rest for later.

Organic Pumpkin Pie

I have now made two different dishes with the Pacific products and now will be buying these products again soon. First I made the meatballs. I then made two pumpkin pies using a carton of the Pacific Foods Organic Pumpkin Puree and a few other ingredients. These pies came out delicious and all my kids LOVED them.

How To Make Garlic Fries

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Garlic fries

Earlier this month I ordered garlic fries from a restaurant I was eating at and got hooked. I then ordered garlic fries a couple days later at a different restaurant. As I was eating those fries the thought came into my mind that it was probably easy to make them at home. This would save me some money and it would be something different to make.

I was right, they are simple to make and delicious to eat! I posted these garlic fries on Instagram and Facebook and my friends asked me how to make them. For those of you that love garlic fries, here is a simple and easy recipe to use:

Ingredients:

  • 1 lb frozen french fries (yes, I cheated and used frozen)
  • 2 tsp minced garlic
  • 2 tsp parsley
  • 1/4 tsp pepper
  • 1 tsp salt

Directions:

  1. Cook frozen fries according to directions.
  2. While fries are in the oven, add ingredients to medium-large bowl and mix to blend.
  3. About 5 minutes before french fries are done, take out of oven and add fries to bowl. Place lid over bowl and shake bowl to toss fries and other ingredients.
  4. Put fries back on baking sheet and bake the remaining 5 minutes.
  5. Remove from oven, let cool and serve with your favorite dipping sauce.

 
I like to dip my garlic fries in ranch, what about you?

This Mom Can Cook