Hello, lovely readers! Are you ready to embark on a delightful baking adventure? Today, we're diving into the wonderful world of Lemon Zucchini Heaven Bread. This recipe promises a perfect blend of zesty lemon and fresh zucchini, creating a moist and flavorful loaf that's sure to become a household favorite.
With 5 mini loaves of cinnamon zucchini bread you can have some now and later, or even gift them to friends! Everyone will enjoy this moist and flavorful quick bread, while you enjoy how easy it is to whip up a batch.
The perfect little cheesy mini loaf for lunch boxes. Serve warm with butter.
Lemon Zucchini Heaven Bread combines grated zucchini and fresh lemon for a refreshing and moist loaf, perfect for any occasion.
My first several attempts at learning how to start and use sourdough weren’t disastrous so much as they were uneventful and deflating. I had been so excited to use sourdough, and by the time I finally got a great starter, I really had no idea how to use it. My many attempts at making sourdough...Read More
My favorite no knead bread recipe is incredibly easy to make, perfectly crusty and golden on the outside, and soft and flavorful on the inside. See notes below for an alternate faster (2-hour) version too.
Welcome! We create simple, cozy and delicious recipes for everyday cooks. Here you'll find easy dinners, desserts, breakfasts and 750+ reader-loved recipes for the whole family. www.TheComfortofCooking.com
This bread is so super soft and packed with good-for-you grains. Not to mention it is easy! It’s definitely a go-to wheat bread.
For recipes, more recipes, know how and sourdough techniques see here: http://amzn.to/QHDROG (shameless plug for my books). For PDF format see here: Discovering Sourdough *** Flaxseed is a wonderful addition to bread. I toast mine and then pour water over it while it is still jumping in the pan like a Mexican jumping bean. This will bring...
Fresh, warm French bread in just one hour? Four ingredients and two loaves? Yes please! We are bread people. Sure I’ve read the strongly-worded articles about how bread is slowly killing people, but until I have a very compelling reason to stop baking bread, we are going to keep our homemade sandwich bread, fresh …
Easily learn how to squeeze batch baking sourdough bread into your routine! You can have fresh bread available everyday if you work smart.
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It's so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf.
Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with instant or active dry instant yeast, flour and water and baked on a hot pizza stone.
This Best Ever Zucchini Bread recipe comes from my grandma, so naturally, there isn't a better zucchini bread recipe out there.
These easy Chocolate Chip Banana Bread Mini Loaves are going to be a favorite amongst your neighbors, family and friends.
I love the Kruse and Muer bread. Love is probably an understatement. I searched online for the recipe for this bread and found it! I love it!
This basic quick bread recipe is adaptable to be savory or sweet. The recipe is delicious as is, or use it as a base recipe and add any spices, herbs, dried fruit, nuts, or any add-ins you like! There are endless combinations!
Small sourdough loaf, moist on the inside with a crisp delicious crust. This beginner sourdough loaf recipe produces two small artisan loaves.
Have a warming and refreshing breakfast with different variations of bread. These breakfast bread recipes will serve as your guide.
This no-knead ciabatta bread is a whiz to whip up and heavenly to eat!
An incredible sandwich bread
Crusty White Bread
Four ingredients, no experience required for most amazing and beautiful bread you've ever made. You will be delighted by how truly easy it is to make this heavenly chewy, crispy crust, no-knead french bread.
Once you learn how easy it is to make homemade pita bread you won't ever want to go back to the store-bought versions! Follow along with this easy step by step guide and let's make the best soft, fluffy pita bread together.
Hello, lovely readers! Are you ready to embark on a delightful baking adventure? Today, we're diving into the wonderful world of Lemon Zucchini Heaven Bread. This recipe promises a perfect blend of zesty lemon and fresh zucchini, creating a moist and flavorful loaf that's sure to become a household favorite.
I have not abandoned this blog… if anyone was wondering. It’s quiet here because I’m suffering from blogger’s block; zero inspiration, and unsuccessful and equally un-photogenic bakes. In another words, I was baking uninspiring crap that looked shit which I blame it on a poor excuse that I made up. The other reason is I got myself a full-time job. Yay for me. Not so yay for this blog. I do hope, however, I will be able to start baking more often once I get into a routine. For now though, I’m feeling too tired after work to do anything, let alone bake. Anyway, when I do get around posting something here on this blog, I promise it will be good. You know, like they say, quality not quantity. Like this very good carrot cake. There are many recipes and variations out there for the ever popular carrot cake. I tested many many recipes (yes, a double “many”, grammar check), including most of the popular ones online and some of the promising ones in cookbooks and food blogs. I decided that I like my carrot cake old-fashion. No coconut please, and definitely no pineapple. I’m almost tempted to say I prefer it without walnuts and sultanas. But on second thought, the crunch from the walnuts (if roughly chopped to the right size) and the occasional burst of sweetness from the sultanas add interest to the cake which I quite enjoy. I like my carrot cake moist (of course) but not soggy, with just a hint of cinnamon, and a gentle note of orange. I can’t say that this is the ultimate carrot cake because I’m sure many will disagree. This is, however, my favourite one of all the carrot cakes that I made. It’s a very good carrot cake which I’m sure won’t disappoint. It’s an easy cake to make too. Mix the ingredients for this cake like you would with muffins- the trick is not to over mix. Very Good Carrot Cake (Adapted from Best Recipes) Makes 8 mini loafs (or a 20cm diameter cake) Carrot Cake 1 cup self-raising flour 1/2 cup plain flour 1 teaspoon bicarbonate of soda 1/2 teaspoon ground cinnamon 1/2 cup brown sugar 3/4 cup vegetable oil 1/2 cup golden syrup 3 eggs 1 teaspoon vanilla essence 1 tablespoon orange liqueur, e.g. cointreau (optional, but highly recommend for a hint of orange) 2 medium carrots, grated 3/4 cup sultanas 3/4 cup chopped walnuts Cream Cheese Frosting 120 grams light cream cheese, softened and at room temperature 60 grams butter, softened and at room temperature 1 1/2 cup icing sugar zest of an orange To make carrot cake: Preheat oven to 170C (or 150C fan-forced). Line and grease mini loaf pan (I used Baker's Secret 8 cup petite loaf pan) or 20cm round cake pan. Combine flours, bicarbonate of soda and cinnamon into a large bowl. Set aside. In a seperate bowl, whisk together sugar, oil, golden syrup, eggs, vanilla and liqueur until well combined. Add to flour mixture. Using a spatula, gently fold mixture together until just combined. (Tip: This should take only about 10 folds, making sure to scrap the bottom of the bowl with each fold. There should still be big pockets of flour in the mixture. That is okay because we will get to that when we fold in the rest of the ingredient.) In a seperate bowl, combine grated carrots, sultanas, and roughly chopped walnuts. Add to mixture above. Using the spatula, gently fold all the ingredient together until just combined. (Tip: The trick is to mix as little as you can get away with, without leaving pockets of flour in the batter. The batter should still be slightly lumpy.) Spoon our pour mixture into prepared pan. If you are using the petite loaf pan, bake for 20-30minutes or until golden and a skewer inserted into centre of cake comes out clean. For 20cm round cake pan, bake for 1 hour. Stand in pan for 10 minutes. Turn, top-side up onto a wire rack. Cool completely. To make cream cheese frosting: Using an electric mixer, whisk together cream cheese, butter, icing sugar, and orange zest until pale, light and fluffy. Allow frosting to firm up in the fridge for at least 2 hours. Pipe or spread frosting over top of cake. Decorate with grated carrot.
This spiced zucchini bread has traces of ginger, cinnamon and nutmeg. It's a great way to put those leftover zucchini to use.
