Sunday, September 07, 2014

Raspberry Zucchini Bread

I am not ready to let go of summer yet, even though fall is my favorite season.   We've had a cool summer this year, with a sudden onslaught of hot humid weather here in the first week of September.   It sure didn't feel like football weather on Friday....

Parent Night at the DHS game.....

Right before we had to take cover in the 1st qtr.

The game ended up getting delayed until Saturday because the storm was so bad.   Many were without power; we lucked out for once and didn't lose ours.  Despite football and school starting, I just don't feel like fall yet.  I'm not ready.   I've barely done any canning this year - just pickles so far.   Salsa is scheduled for next weekend.   The tomatoes are so late this are my green ones...I've got some late blight, but not as bad as last year.   I've been using neem oil to try to prevent it.  I grow my tomatoes in Earth Boxes, which are a hydroponic system and they work great for my deer and bunny infested yard.   I just put them on my patio and the critters stay away.

 So, I am not yet feeling the fall love. and when I went looking for a zucchini bread recipe online, they were all autumnal seasoned with nutmeg and cinnamon.   I'm not ready for that yet!  Like everyone right now, I had a ton of summer squash to use up, so when I found a recipe online for lemony raspberry zucchini bread,  I liked the idea but didn't want to follow it because it had lots of things wrong with it.  I borrowed the inspiration instead and decided to use up half of the berries I bought at the farmer's market yesterday.  This tastes just like summer.  And it is still summer until September 21st, so let's make the most of what we've got left.

Raspberry Zucchini Bread
makes 2 loaves

For the bread
4 c unbleached all-purpose flour
4 t baking powder
1 t salt
4 eggs
3/4 c vegetable oil
1 1/3 c sugar
Zest of 1 lemon
2 c grated zucchini
2 c raspberries

For the Glaze
1 1/2 c powdered sugar
Juice from 2 lemons

Preheat oven to 350 ⁰F. In large bowl, blend flour, baking powder, and salt.  In the mixer bowl of a stand mixer/medium-sized bowl, beat eggs well. Then add oil and sugarand lemon zest, and beat on low until well combined.  Add dry ingredients and fold everything together, but don’t over mix.
Fold in the zucchini and then the raspberries.  Pour the batter into the loaf pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely. While the loaf is cooling, in small bowl, mix the powdered sugar and lemon juice until well blended. Add more powdered sugar if it isn't thick enough.  Spoon the glaze over the cooled loaf. Let the glaze set prior to slicing and serving.

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