Pinterest. Or as I like to call it, Six Degrees of Martha Stewart.
Are you hooked yet? If you’re into food, recipes, pictures of food, pictures of gardens, pictures of Robert Redford, etc. you’ve probably already found Pinterest.
It’s great for people like me who have stacks of magazines and piles of torn out recipe pages littering their desks. With Pinterest you can just find a recipe on-line, hit the little pin button, and store it digitally.
(note to my husband: no, this does not mean that I’m ready to recycle the giant pile of cooking magazines yet. sorry.)
You can also pin pictures of pigs, pink tractors, and Eddie Vedder.
I found this great Lemon Zucchini Bread recipe on Pinterest and traced it back to nancycreative.com.
It’s quick and easy to make. Light, lemony, and extremely addictive.
Here’s what you need:
Flour, Sugar, Powdered Sugar, Zucchini, Lemons, Eggs, Buttermilk, Canola Oil, Baking Powder, Salt, and Vanilla.
No mixer needed. No yeast needed. No excuse not to make this bread ASAP.
Preheat the oven to 350 degrees.
In a large bowl, combine 2 cups of flour with 2 teaspoons of baking powder…
and 1/2 teaspoon salt.
By the way, I always use unbleached flour because I don’t really see the need to add any more chemicals to my own personal food chain.
Whisk the dry ingredients together to evenly distribute the baking powder throughout the flour then set aside.
In a medium bowl, whisk 2 eggs until they are well blended. Add 1/2 cup canola oil,
and 2/3 cup granulated sugar (regular old table sugar).
Whisk the eggs, oil, and sugar until light and well blended.
Using a microplane or other small grater, zest one lemon into the wet ingredients. Remember to just grate off the outer yellow part and not the white part underneath.
Add 1 teaspoon of vanilla,
and 2 Tablespoons of fresh lemon juice. Be sure to strain out the seeds!
2 Tablespoons equals about 1 lemon’s worth of juice.
Pour in 1/2 cup buttermilk
and 1 cup of grated zucchini….about 1 medium zucc.
Note: I measured the zucchini since this was the first time I have made this particular recipe. However, in the future, I will probably add even more zucchini (maybe even double) as it was very light on the zucchini when fully cooked.
Stir the zucchini into the wet ingredients and then pour into the bowl of dry ingredients. Stir just until the flour is combined. Don’t be tempted to over-stir.
Grease a 9×5 inch loaf pan with Crisco or butter.
Add some flour and shake the flour around the pan to coat the bottom and sides.
Give the pan a good whack on the edge of the sink to dislodge any excess flour and you will have a perfectly greased and floured pan.
I tend to flour even my non-stick pans because I just don’t want to risk my delicious bread getting hung up in the pan.
Pour the batter into the prepared pan and bake at 350 degrees for 45 minutes.
The loaf is done when the top is golden brown and a skewer inserted into the middle comes out clean. Cool in the pan for 10 minutes and then turn out onto a rack to cool completely.
You could stop here and have a very delicious, respectable lemon zucchini bread.
OR you can make a lemony glaze for the top and kick it right up to AWESOME lemon zucchini bread.
When the loaf is completely cool, mix 1 cup of powdered sugar with the juice of 1 lemon.
Whisk to combine and make a glaze.
You might need to add 1 teaspoon of water (I did) to make the glaze drizzle-able. You want it fairly thin and runny.
Drizzle or spoon the glaze over the top of the loaf. After drizzling for a few minutes, I gave up and poured the glaze over the top of the loaf and spread it out with the back of the spoon.
Let the glaze set up and harden….
then cut, serve, and prepare to be blown away.
Here’s the recipe:
You can find many Idiot’s Kitchen recipes (and pictures of Robert Redford) here on Pinterest or you can use the little red “pin it” button at the top of every Idiot’s Kitchen recipe to make your own Pinterest board.