It is 40 days before Fall and who is counting right? Summer time I love to savor the fresh fruits and vegetables that I get from our local small business grocery stores. I have a thing for Lemons I put them in my drinking water with fresh mint leaves from our back yard as well as cucumbers. I also love to drink lemonade, and eat lemon Meringue Pie, Tarts I can go on and on.
I am the type of person who does not like to waste food, and if you lived in my generation of parents who said ,”Eat what you have on your plate before you leave the table there are starving children out there that would want your food.” Then you would totally understand. I recently had bought Zucchini and totally forgot about it since the middle drawer of my refrigerator seems to get forgotten of those hidden buys. I was going to make Zucchini bread, but thought why not try something a little different lets add some zest to it and see what happens. Now a little hint about picking the best lemons always look for ones that are very bright in color, and a little soft when you squeeze it that tells you it is nice and juicy. Now I had added the white chocolate chips to this recipe because I have learned that the white chocolate chips when they melt inside they actually give a nice sweetness, not to sweet just right. These loafs are great for gift giving, parties and events, small bites they just fit in the palm of your hand bon appetit!
4 cups flour
4 tsp baking powder
1 tsp salt
1/2 cup of oil
1/2 cup of butter ( Soften)
1 1/3 cup of sugar
1 cup of sour cream
4 table spoons of fresh lemon juice
1 table spoon of lemon zest
2 cups of grated Zucchini
1/2 cup of white chocolate chips
Combine all dry ingredients, white chocolate chips, set aside. In separate bowl beat eggs, oil, butter, sugar until creamy . Add sour cream, lemon juice and lemon zest stir until combined. Fold in Zucchini and add dry ingredients. Don’t over mix just stir until combined. Grease and flour the mini loaf pans. I get my mini loaf pans from Wilton bake products. Scoop the batter evenly in the mini loaf pans, make sure you do not over fill them or else they will rise over. I usually scoop to fill half way. bake at 350 degrees for 25 min, of course I usually set at 20 min and take a look to see does it need more time because I do not like to set it to long or else you are going to get a burnt mess. Everyone’s Oven is different in baking . Put a tooth pick in the loaf to see if it comes out clean if so then you are done, ready to take them out of the oven. Cool in the pan for ten minutes, then remove and place on paper towel or a cooling rack. After they are cooled, top them with lemon glaze.
1 Cup of powdered sugar
2 tsp of lemon juice
Mix ingredient in a bowl until all lumps are removed. pour over the loafs and spread with a spoon. let glaze set up slightly.