Friday, August 30, 2013

Egg Free Zucchini Bread W/ Lemon Glaze

It was one of those picture-perfect mornings.  Even though it was 10 am, it was still cool outside and the windows were open, the sun was shining, the tank (aka house) was clean-- eh, for the most part.  And I had a loaf of zucchini bread baking in the oven.  The scents of cinnamon and cloves wafting through my house.  Inhale.....  Exhale.  I love this time of year!  This is a recipe that I have had for years.  I adapted it to be egg free and made a little change here and there resulting in a perfectly moist and flavorful loaf.  This was gone in about a day and a half!  The only change I might make is baking it in an 8 X 4 next time.  I've always baked it in a 9 x 5 like the recipe instructs, but I was not loving the looks of a 3 inch high loaf.   Just a thought.

*Baking Tip:  When converting a recipe egg free, if it already contains binding ingredients, it is possible to just add water to replace the moisture of the egg and bump of the leavening by about 50% .  That's what I did with this recipe.  It had the zucchini, which will help bind and the sour cream- so I just added 1/4 cup water for the moisture and increased the zucchini by 1/2 cup and upped the leavening.

Egg Free Zucchini Bread W/ Lemon Glaze 
From Egg Free Bakery 

1/2 cup brown sugar
1/2 cup sugar
1/4 cup canola or vegetable oil
1/4 cup sour cream or plain yogurt
1/4 cup water 
1-1/2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. cloves
1 tsp. cinnamon
1/4 tsp. salt
2 cups peeled and grated zucchini
1 tsp. vanilla
Lemon Glaze: 
1-1/2 cups powdered sugar
1-1/2 tbsp. butter, melted
1 scant tbsp fresh lemon juice 

Preheat oven to 350 degrees. In a mixing bowl, beat together sugars, oil, sour cream or yogurt and water until well combined.  In another bowl, combine the flour, baking soda, baking powder, cloves, cinnamon and salt with a wire whisk.  Add half of the dry ingredients to the sugar mixture, add half the zucchini, then the rest of flour mixture, then the rest of the zucchini and the vanilla. Pour into a greased loaf pan and bake 45-55 minutes or until a toothpick inserted in the center comes out clean.  Let stand 10 minutes then turn onto a wire rack to cool completely.  For lemon glaze, combine all ingredients together in a small bowl and drizzle or spread over loaf. 

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