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ladystylestores · 4 years

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Perfect Chocolate Chip Zucchini Bread

Perfect Chocolate Chip Zucchini Bread is soft and sweet and incredibly easy to make from scratch at home. It’s the best zucchini bread and tastes amazing with coffee for a satisfying breakfast or as delicious afternoon snack!

If your garden is overflowing with fresh zucchini try some of my other quick and easy zucchini recipes too. Bake Chocolate Zucchini Bread or Chocolate Chip Zucchini Muffins for more chocolate zucchini treats your family will love!

Perfect Chocolate Chip Zucchini Bread

This Chocolate Chip Zucchini bread recipe is so delicious it is impossible to stop eating. It can be enjoyed any time of the day and is tempting to keep going back to again and again! It is moist and sweet enough to be a dessert, but its packed with healthy zucchini and hearty ingredients that make it a filling bread. In fact, it’s a great way to sneak in vegetables because this light and tasty treat is bursting with semi-sweet chocolate flavor in every bite. This bread is just what the name says, perfect!

Versatile would be an understatement with this quick and easy to make zucchini bread, because it can be whipped together and ready for the oven in almost no time, it’s easy to double, and saves well for months of enjoyment! Either serve it fresh from the oven or store it for on-the-go zucchini filled breakfasts even after summer ends. This is a must try, super adaptable recipe your family will love!

Chocolate Chip Zucchini Bread Ingredients:

This quick bread recipe is made up of basic and familiar ingredients. They come together so easily to make the BEST homemade zucchini bread.

All-purpose flour: Thickens the bread.

Cinnamon: Adds the perfect warm spice.

Salt: To taste, but just a pinch should be plenty.

Baking Soda: Causes the bread to rise.

Canola Oil: Keeps the bread moist as it bakes.

Sugar: Adds sweetness!

Brown Sugar: Rich molasses sugar adds both moistness and sweetness.

Eggs: Binding agent that holds the bread together.

Vanilla: Brings out all the flavors and adds its own rich taste.

Sour Cream: Combine with the egg mixture to make the moistest bread.

Zucchini: Grated and strained and dried as much as possible.

Semi-Sweet Chocolate Chips: Just the right chocolate flavor that’s not too sweet.

How to Make Quick Bread:

Simple and easy to make chocolate chip zucchini bread can be whipped together easily. A stress-free breakfast, snack, or dinner is ready after a few minutes of prep and an hour of baking. The hardest part is waiting for it to cook because this bread smells absolutely AMAZING as it bakes!

Prep: First, preheat your oven to 350 degrees. Then, butter and flour a large 9″ bread pan and set aside.

Whisk dry ingredients: Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.

Beat sugars, oil, and eggs: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.

Combine ingredients: Next, fold in the grated zucchini and chocolate chips. Then, add the remaining dry flour ingredients. Finally, stir to combine and pour into prepared 9″ bread pan.

Bake: Place in preheated oven for 50-60 minutes. After 45 minutes mine was done. However, oven temperatures vary, so just make sure a toothpick entered in the center comes clean.

Serve: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top.

Tips for Easy Zucchini Bread:

A made-from-scratch loaf of moist bread is easier than you think! If you are wondering how to make it happen, here are some tips to remember as you are working on this recipe that will give you the best results every time!

Peel: Grate your zucchini with or without the peel, either way works great. Finely shred the zucchini for best results.

Shortcut: Use a food processor for quicker prep time instead of using a grater. It will be done with just a few pulses!

Remove excess moisture: Zucchini is usually very moist. Dry it as much as possible before mixing it in with your other ingredients. To do this simply blot between paper towels.

Don’t over-mix: Over-mixing will cause a the texture of your bread to be too dense instead of a light and soft texture.

Storing: Store in an airtight container at room temperature for 1-2 days. To enjoy these for longer place them in the fridge for up to a week or the freezer for 3 months.

Re-heating: Thaw for 3-4 hours and room temperature, or if you’re in a rush, microwave for 20 seconds.

Variations of Chocolate Chip Zucchini Bread:

Chocolate Chip Zucchini Bread can be enjoyed fresh from the oven or stored and heated in just seconds for a delicious on-the-go breakfast. Versatile and easy to customize, this recipe makes the best zucchini bread and it will be a new favorite instantly!

Frosting or Glaze: Drizzle a sweet frosting or glaze to the top of your bread to make an out of this world treat that is a great healthier dessert.

Swirl: A smooth layer of cream cheese throughout the bread will make layers of soft and creamy flavor. To create the swirl, you will simply layer half the batter, then the cream cheese mixture and the other half of the batter. The mixture comes together quickly by combining 8 ounces of cream cheese with an egg, ¼ cup sugar, and ¼ cup flour. Also try this Swirled Banana Cream Cheese Bread for incredible flavor.

Fruit: To make your bread even more moist add in up to a cup of mashed bananas for more depth of flavor and incredibly soft texture. Or try adding strawberries for an amazing chocolate and strawberry combination.

Crunch: Add peanuts, walnuts or pecans for a bit of crunch and nutty flavor.

Presentation: Bake in a loaf pan to slice or in a muffin tray to create hit muffins that are easy to store and enjoy one at a time.

Spice: To transition this bread between seasons add a pinch of Homemade Pumpkin Spice for a warm fall/winter flavor or a squeeze of lemon juice for a brighter flavor.

Serve: Spread Homemade Plant Butter, whipped cream, or nutella all over this warm freshly made bread for flavor you won’t be able to live without.

More Yummy Zucchini Recipes:

Chocolate Chip Zucchini Bread

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Author Alyssa Rivers

Servings 12 Slices

1 Cup All Purpose flour

1 teaspoon cinnamon

1/4 teaspoon salt

3/4 teaspoon baking soda

1/4 Cup canola oil

1/2 Cup sugar

1/4 Cup brown sugar

2 eggs

1 teaspoon vanilla

1/4 Cup sour cream

1 and 1/2 Cups zucchini grated and strained

3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Butter and flour a large 9″ bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.

In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.

Fold in the grated zucchini and chocolate chips. Add the remaining dry flour ingredients. Stir to combine and pour into prepared 9″ bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.

Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top.

Nutrition Facts

Chocolate Chip Zucchini Bread

Amount Per Serving

Calories 215 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g20%

Cholesterol 30mg10%

Sodium 134mg6%

Potassium 98mg3%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 17g19%

Protein 3g6%

Vitamin A 75IU2%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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instantdeerlover · 4 years

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Maple Crackletop Cookies added to Google Docs

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These Maple Crackletop Cookies are such a delicious cookie recipe!

This cookie is one of my favorite cookie recipes to bake in the fall. The maple flavor reminds me of leaves changing colors and visiting maple farms in Vermont. I remember tasting maple ice cream and buying maple sugar and pure maple syrup to bring home and gift to friends. These Maple Crackletop Cookies have pure maple syrup in them, so they’re going to give you a good burst of maple flavor!

Why use Pure Maple Syrup?

It’s all-natural and packed with non-artificial maple flavor. I would recommend using pure maple syrup over the processed type of commercial maple syrups that are created with artificial maple flavors and unnecessary extra ingredients.

How to make Maple Crackletop Cookies:

The cookie dough for these cookies is made with shortening instead of butter. That’s pretty key to achieving the shape and texture of these cookies, so don’t try and substitute butter in this recipe. After mixing the dough, you’ll refrigerate it for a couple of hours to get it nice and firm. Then you’ll scoop the dough and roll it into balls. The balls are rolled in a sugar/cinnamon mixture before baking. If you happen to live somewhere where you can find “maple sugar,” use that instead of the cinnamon/sugar!

Must-have cookie baking supplies:

Using a springform cookie scoop will help you to make all of the cookies the same size. For many years, I’ve used half-sheet pans for baking cookies. I love them because they’re sturdy and they have a rim around the edge. Plus, I use sheet pans for making so many other things like roasting vegetables and sheet pan dinners too. If you use silicone baking mats for the baking sheets then you just have to wash those after baking cookies (and you don’t have to wash the baking sheets). Of course you need cookie cooling racks too. If you don’t have any cookie baking supplies at all, I’d start with getting two complete sets of baking sheets/mats and racks.

Taste and texture of Maple Crackletop Cookies:

If you’ve ever had Snickerdoodles, these cookies are similar in looks and texture to those. They have a crackly surface and they puff up slightly. The outside of the cookies are crisp, and the inside is slightly tender. The taste is like a maple and cinnamon sugar cookie.

The best way to store cookies:

Let cookies cool completely before storing. Place them in a sealed container, and keep store them at room temperature for up to one week. Alternately, a large freezer zip baggie is an inexpensive choice for storing cookies. You can freeze cookies for up to two months. Place them in a sealed container that has been lined with foil or plastic wrap. Or place them in a large zip baggie and squeeze the excess air out of the bag.

Bake these Maple Crackletop Cookies today, and you will enjoy them very much!

Here are a few more cookie recipes you might like to try:

Malted Milk Cookies

Browned Butter Chocolate Chip Cookies

Almond Crinkle Cookies

Butter Brickle and Pecan Cookies

Red Velvet Gooey Butter Cookies

Eggnog Cookies

Peanut Butter Brownie Cookies

Pumpkin White Chocolate Cookies

Print Maple Crackletop Cookies A delicious maple-flavored cookie! Course Dessert Cuisine American Keyword cookies, maple Prep Time 20 minutes Cook Time 10 minutes Chill Time: 2 hours Servings 48 cookies Calories 125kcal Author RecipeGirl.com Ingredients COOKIE DOUGH:

4 cups all purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 cup shortening

1 cup packed brown sugar

1 cup pure maple syrup

1 large egg

1 teaspoon vanilla extract

ROLLING SUGAR:

3/4 cup granulated white sugar

1 teaspoon ground cinnamon

Instructions

In a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl, use an electric mixer to combine the shortening and sugar until smooth. Mix in the syrup, egg and vanilla. Add the dry ingredients and mix well. Cover and refrigerate for a couple of hours until dough is more firm.

Preheat oven to 350°F. Line baking sheets with parchment paper or silpat mats.

In a small bowl, combine the sugar and cinnamon. Shape the cookie dough into balls about 1-inch in diameter (or larger). Roll in the sugar/cinnamon mixture.

Place the cookie dough balls on the prepared baking sheets about 2 inches apart and bake for 10 to 12 minutes, or until not doughy-looking in the middle.

Notes

If you have access to maple sugar, use that for rolling the dough balls in.

The post Maple Crackletop Cookies appeared first on Recipe Girl®.

via Recipe Girl® https://www.recipegirl.com/maple-crackletop-cookies/ Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created September 15, 2020 at 10:50PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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instantdeerlover · 4 years

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Banana Walnut Chocolate Chip Cookies added to Google Docs

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Absolutely the best Banana Walnut Chocolate Chip Cookies.

Have you ever tried to make banana cookies? Those wonderful, ripe bananas with their sweet, majestical flavor unfortunately usually turn a cookie into something that is more reminiscent of banana bread than a cookie. It’s tough to create a banana cookie recipe that is a good, solid cookie. These Banana Walnut Chocolate Chip Cookies are not cakey. They are a medium-to-firm cookie, thank goodness!

These banana cookies have added oats, toasted walnuts and chocolate chips. And they have just the right amount of ripe banana added in.

How to toast walnuts:

Don’t skip on toasting the walnuts! You’ll get a much better flavor. To toast walnuts, spread on a baking sheet and toast briefly (3 to 5 min) in a 375 degree oven. Watch closely because they’ll turn into burnt walnuts pretty quickly.

You’ll just place rounds of dough onto a baking sheet lined with a silpat mat (or parchment paper).

And they’ll bake up just like regular chocolate chip cookies. This recipe makes about 3 dozen Banana Walnut Chocolate Chip Cookies.

As far as the flavor, they’re definitely a chocolate chip cookie with a hint of banana in them… not overwhelmingly banana. They freeze well too. I like to stick them in individual zip bags and throw them in the freezer for school lunches. Alternately, just put them all in a large zip baggie or well-sealed container to freeze. At room temperature, they’ll last for a few days.

Taste testers in my house gave these cookies a huge thumbs up. The next time you have a couple of bananas going south on your countertop, mash ’em up and make some Banana Walnut Chocolate Chip Cookies with them instead of the ubiquitous banana bread. Leave out the walnuts if you’re not a nut family. Enjoy!

Here are a few more chocolate chip cookie recipes you might like to try:

One Bowl Chocolate Chip Cookies

Chocolate Chocolate Chip Pudding Cookies

Browned Butter Chocolate Chip Cookies

Nutty Chocolate Chip Overload Cookies

Thick Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies

Chocolate Chip Tahini Cookies

Jumbo Chocolate Chip Cookies

Print Banana Walnut Chocolate Chip Cookies The best! Course Dessert Cuisine American Keyword banana, chocolate chip, cookies, walnut Prep Time 20 minutes Cook Time 13 minutes Servings 36 cookies Calories 135kcal Author RecipeGirl.com Ingredients

1 cup all purpose flour

1/2 cup whole wheat flour

1 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 cup (1½ sticks) unsalted butter, at room temperature

1/2 cup granulated white sugar

1/2 cup packed brown sugar

1 large egg

1½ teaspoons vanilla extract

1/2 cup mashed ripe banana

1 cup old fashioned rolled oats

8 ounces semisweet chocolate chips

1/2 cup walnuts, toasted and chopped

Instructions

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper (or silpat), or spray with nonstick spray.

In a medium bowl, whisk together the flours, salt and baking soda.

In a large bowl, use an electric mixer to beat the butter and sugars; mix on medium speed until pale and fluffy. Reduce the speed to low and add the egg and vanilla; mix until combined. Mix in the banana. Add the flour mixture; mix just until combined. Stir in the oats, chocolate chips and walnuts.

Drop the dough by heaping tablespoonful onto the prepared baking sheets (or use a cookie scoop), spacing about 2 inches apart. Bake the cookies until golden brown and just set, 12 to 13 minutes. Let them cool on the cookie sheets for 5 minutes. Then transfer the cookies to wire racks; let cool completely.

Video Notes

*Be sure to use a banana that is well on its way to the trash can. The darker it is, the softer and sweeter it becomes.

*Sub milk chocolate chips for semi-sweet if you'd like.

*To toast walnuts, spread on a baking sheet and toast briefly (3-5 min) in a 375 degree oven. Watch closely because they'll turn into burnt walnuts pretty quickly.

*Cookies can be stored in airtight containers at room temperature up to 2 days. They also freeze well.

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via Recipe Girl® https://www.recipegirl.com/banana-walnut-chocolate-chip-cookies/ Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

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ladystylestores · 4 years

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Easy Bean and Cheese Pupusas Recipe

This easy bean and cheese pupusas are handmade griddle cakes filled with savory beans and cheese. They are inexpensive and easy to make, but just beware because they are addicting!

There is something about handheld street foods made in the comfort of my home that is so fun! Try some of my other favorites like Homemade Empanadas or Grilled Mexican Street Corn too!

Easy Bean and Cheese Pupusas

So, just so you know, I am totally in on the food truck craze. My family and I love to walk around street fairs and check out the handmade items. Mostly though, I am checking out the food! I go really crazy for authentic ethnic foods! Recently, I discovered pupusas and I was so fascinated!! I went straight into researching them and figuring out how I could bring this amazing recipe to my kitchen, and yours!

After getting home and trying this out myself I was amazed how easy it was. Really, I couldn’t mess it up. After making a few, I even let my kids help! The key is to keep the dough moist. If it starts cracking add more water. I actually made a bowl of 2 parts water and 1 part oil, and I kept dipping my hands in it as I was forming the dough. This kept the dough from sticking to my hands and it made my dough moist. The finished product was unbelievable! When you bite into the soft, corn cake exterior then cut to the filling with its savory cheesy goodness. Wow! You just have to try it!

What are Pupusas?

The national dish of El Slavador, this dish is so delicious that it has warranted its own day of celebration there! I’m looking at you second Sunday of November… It is a thicker version of a corn tortilla a.k.a. griddle cake, corn cake, or flatbread. The base is made from masa dough, which is the same ingredient that is found in tortillas and many other Latin dishes by the way.

They are stuffed with many different kinds of ingredients. Meats, cheeses and beans are the most popular filling choices. They are made to be picked up and eaten with your hands and are commonly eaten as a breakfast food. They are traditionally served with tomato salsa and Curtito, which is a tangy and sometimes spicy cabbage slaw.

What is in a Pupusas?

These ingredients are inexpensive and there is not a long list at all! This short list allows you to concentrate on execution of the recipe instead of a long prep time. Just 3 ingredients will deliver the perfect dough that’s ready to be flattened into a nice thin shell for your delicious bean and cheese filling.

Masa Harina Corn Flour: Not to be confused with corn meal, corn flour is much finer and will create the perfect texture.

Warm water: Add water to the dough a little at a time and it should be the consistency of play dough and not sticky.

Salt: To taste!

Refried Beans: Classic filling ingredient that adds earthy, sweet flavor.

Mozzarella Cheese: Mild cheese is perfect and a very close match to the traditional quesillo cheese!

Easy Steps to Make Bean and Cheese Pupusas:

Mix together the corn flour, water, and salt to form the dough, then add in your bean and cheese filling. It is so much easier than I thought it would be! I love how versatile this dish is and I can tell I will be experimenting with all different kinds of fillings!

Prep: Preheat a non-stick skillet to medium high heat.

Form Dough: In a medium sized bowl combine corn flour, water, and salt to form a dough. Scoop out a large 3 inch ball of dough.

Layer and Enclose Pupusas: Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese. Flatten to 1/4 inch thick.

Cook: Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

More Variations to Try:

This recipe includes a filling of beans and cheese. However, the possibilities of fillings in this delicious corn cake are endless. In fact, it is the perfect vessel to turn leftover meats into treasures! Here are a few filling ideas that are traditional to the pupusas of El Salvador, but don’t be scared to get creative. Add in the ingredients that you love, and be sure to share your favorites and what worked well for you!

Pulled pork

Chicken

Queso

Bell peppers

Fried Pork Skin

The Best way to Store Bean and Cheese Pupusas:

It is best to serve cooked pupusas fresh . Although, if you store them tightly they will last in the refrigerator overnight or in the freezer for 2 weeks. In addition, if you are not able to use all the dough at once store the leftover masa dough in an airtight container for up to 2 days in the refrigerator.

How to freeze pupusas: It is best to freeze them before cooking if possible. They can also be frozen after they have been cooked. First, allow them to cool completely, then store in an airtight container. I recommend freezing each in separate bags.

Re-heating after frozen: Its best to re-heat these on a stovetop pan. Start by thawing them overnight in the refrigerator. Then heat a little bit of oil (about 1-2 teaspoons) in a pan. Cook 3-4 minutes per side on medium-high until heated throughout. Use a food thermometer to make sure the internal temperature reaches 165 degrees.

Re-heating from refrigerator: Microwave 1-2 minutes, heat in a toaster oven, or cook on the stovetop with a bit of oil and a medium-hot pan for a few minutes on each side.

More Amazing Recipes You’ll Love:

Easy Bean and Cheese Pupusas

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Alyssa Rivers

Servings 12 Pupusas

Easy Bean and Cheese Pupusas are handmade griddle cakes filled with savory beans and cheese. They are cheap and easy to make, but just beware because they are addicting!

3 cups Masa Harina Corn Flour

2 3/4 cups warm water

1 teaspoon salt

1 cup refried beans

2 cups mozzarella cheese shredded

Preheat a non stick skillet to medium high heat. In a medium sized bowl combine corn flour, water, and salt to form a dough. Scoop out a large 3 inch ball of dough. Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese. Flatten to 1/4 inch thick.

Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

Nutrition Facts

Easy Bean and Cheese Pupusas

Amount Per Serving

Calories 175 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g15%

Cholesterol 15mg5%

Sodium 430mg18%

Potassium 90mg3%

Carbohydrates 25g8%

Fiber 3g12%

Sugar 1g1%

Protein 8g16%

Vitamin A 143IU3%

Calcium 142mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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ladystylestores · 4 years

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Glazed Lemon Bread Recipe | The Recipe Critic

Glazed Lemon Bread is a soft, moist bread bursting with citrus lemon flavor and topped with a shell of sweet lemon glaze. This quick and easy homemade bread is great for sharing or savoring!!

If you love the bright flavor of lemon in a great breakfast bread try Lemon Almond Poppyseed Bread or Lemon Poppyseed Muffins.

Glazed Lemon Bread

As you know if you have been a reader for a while, I love lemon! It adds such a vibrant flavor to any recipe I make. This time of year I always seem to start gravitating toward fresh fruit inspired recipes even more! So, when I was shopping at a local market and saw tons of fresh lemons, this recipe immediately started forming in my mind! I wanted a mix of cake and bread with a fantastic sweet and sour glaze. Man did I create a winner with this one!

This glazed lemon bread reminds me so much of a great pound cake because it is so dense and buttery with a thick glaze on top. It has the perfect balance of tart and sweet flavors. Whether I am baking for a shower, brunch, entertaining house guests, or just enjoying a quiet day at home, I can tell this bread will be my go-to. It was so easy to make and the colors make for a beautiful presentation! Be sure to try it too and let me know your thoughts!

What you’ll need to Make Glazed Lemon Bread:

These ingredients are mostly pantry staples that you will have on hand. If you are an avid fan of lemon, I recommend keeping a lemon (or two) in your freezer to use for lemon recipes. Lemon extract or store bought lemon juice just don’t have the same outcome as freshly squeezed lemon juice or grated zest. To freeze whole lemons, place them in freezer bags (remove as much air as possible before sealing). Then, to thaw, microwave for a few seconds or place in cold water for 10-15 minutes.

Bread:

All purpose flour: Gives the bread its consistency. Measure carefully so your loaf doesn’t turn out too dense.

Baking Soda: This helps the bread rise as it is baking.

Baking powder: A leavening agent in the bread.

Salt: Just a pinch!

Butter: Adds buttery smooth flavor and binds the bread together.

Sugar: Sweetness!

Eggs: Stability and Structure

Vanilla: Brings out the other flavors and adds flavor too!

Juice of one lemon: Freshly squeezed are best.

Zest from one lemon: Adds an extra pop of lemon

Sour Cream: Keeps the bread moist as it cooks.

Glaze:

Powdered Sugar: Adds sweetness to the lemon glaze

Lemon juice: Freshly squeezed gives the best lemon taste.

Milk: To thin the glaze

How do you make glazed lemon bread from scratch?

You are only 7 steps away from making the most amazing glazed lemon bread from scratch! It was so tempting to by that box mix, and you resisted! I am so proud! Trust me you will be so proud of yourself too after you see how delicious this bread turns out!! The steps are so easy to follow. You can do this!

Prep: Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan and line with parchment paper.

Combine dry ingredients: In a medium sized bowl sift together flour, baking soda, baking powder, and salt.

Mix in butter and sugar: In a stand mixer add the butter and sugar and beat until creamy 1-2 minutes.

Add remaining ingredients: Put in the eggs, vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until incorporated.

Bake: Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until golden brown and toothpick inserted comes clean. Remove from oven and let cool.

Make the glaze: In a small bowl add the powdered sugar, lemon juice and milk. Add in the milk 1 tablespoon at a time until it reaches desired consistency.

Glaze the bread: Spread on top of cooled bread.

Tips for the Best Homemade Lemon Bread:

Glaze in Stages: To get a great thick layer of glaze, glaze in 3 steps. Section off your glaze into 3 parts. Use the first 1/3 of your glaze to cover the loaf when it is first cooled. Then let the glaze to set (about 10-20 minutes at room temperature or less if refrigerated). Next, add the second 1/3 of your glaze. Allow to set again. Finally, add the final 1/3 of your glaze to the bread and let cool completely.

Cooling Time: Let cool in the pan for 20 minutes. Then, remove from the pan and allow the loaf to cool completely on a wire rack. The bread needs to be cool completely before you begin glazing.

Room temperature ingredients: Take your eggs, butter, and sour cream out of the refrigerator 20 minutes before you begin making this recipe. The eggs will help the bread to rise better when they are at room temperature. If you are in a rush, put your eggs in a bowl of warm water (not hot) for a few minutes before using.

Skip the Microwave: Instead, soften butter by leaving it out at room temperature for an hour or place between two pieces of wax paper and rolling with a rolling pin.

Mixing: Do not over-mix your batter or your bread will be too dense.

Ingredient options: Use greek yogurt instead of sour cream for a little more protein.

Storing your Glazed Lemon Bread:

Before you store your bread, be sure to let it cool completely. Then, place your lemon bread in an airtight container.

Room temperature: Leave out on your counter for a max of 2-3 days.

Refrigerator: After 2-3 days at room temperature, you will need to move your bread to the refrigerator, but beware, the refrigerator may cause bread to dry out.

Freeze for up to 6 months and serve later. Freeze it as a loaf or in slices. I prefer to freeze in slices so that I can thaw just one piece when I want it. Even if I do want to thaw the entire loaf, it will thaw faster if it was sliced before freezing.

Thaw at room temperature in the container. The glazed lemon bread will take 20-30 minutes to thaw if in slices.

Lemon Extract or Lemon Zest?

Lemon extract can be used in place of the lemon zest not lemon juice. This is because of the strong aroma of the lemon extract. One teaspoon of extract is equal to two teaspoons of lemon zest. However, I highly recommend using the real lemon zest instead as it has great vitamins and fresh flavor with no chemical taste.

More Lemon Infused Desserts:

Glazed Lemon Bread

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Author Alyssa Rivers

Servings 12 Slices

Glazed Lemon Bread is a soft, moist bread bursting with citrus lemon flavor and topped with a shell of sweet lemon glaze. This quick and easy homemade bread is great for sharing or savoring!!

1 1/2 cups all purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter softened

1 cup sugar

3 eggs

1 teaspoon vanilla

Juice of one lemon

zest from one lemon

1/3 cup sour cream

Lemon Glaze:

1 cup powdered sugar

1 Tablespoon lemon juice

1-3 Tablespoons milk

Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan and line with parchment paper. In a medium sized bowl sift together flour, baking soda, baking powder, and salt. In a stand mixer add the butter and sugar and beat until creamy 1-2 minutes.

Add in the eggs, vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until incorporated. Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until golden brown and toothpick inserted comes clean. Remove from oven and let cool.

To make the lemon glaze:

In a small bowl add the powdered sugar, lemon juice and milk. Add in the milk 1 tablespoon at a time until it reaches desired consistency. Spread on top of cooled bread.

Nutrition Facts

Glazed Lemon Bread

Amount Per Serving

Calories 258 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g30%

Cholesterol 65mg22%

Sodium 161mg7%

Potassium 58mg2%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 27g30%

Protein 3g6%

Vitamin A 336IU7%

Vitamin C 1mg1%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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