Glazed Lemon Zucchini Bread

This Glazed Lemon Zucchini Bread is simple and delicious! It is topped with a sweet lemon glaze that just melts in your mouth. Plus, it’s a great way to sneak in extra veggies while making your house smell amazing!
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Glazed Lemon Zucchini Bread
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Lemon Zucchini Bread
Lemon Glaze
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Lemon Zucchini Bread
Lemon Glaze
Instructions
  1. In a large mixing bowl combine flour, baking soda, baking powder, and sugar; set aside.
  2. In a medium mixing bowl combine zucchini, cooking oil, egg, lemon juice, and lemon zest and gently stir to combine.
  3. Now combine both bowls with wet and dry ingredients and stir until combined.
  4. Pour batter into a greased bread or loaf pan.
  5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  7. Once cool, combine ingredients for glaze and drizzle over bread.
  8. Slice and enjoy!
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Dutch Apple Pomegranate Pie

Embrace apple and pomegranate season and bake up this tart spin on a classic crumble-topped apple pie today.

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Dutch Apple Pomegranate Pie
Prep Time 60 Minutes
Cook Time 45-55 Minutes
Servings
Servings
Ingredients
Crust
Filling
Topping
Prep Time 60 Minutes
Cook Time 45-55 Minutes
Servings
Servings
Ingredients
Crust
Filling
Topping
Instructions
Crust
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Take the ball and wrap in plastic and refrigerate for 4 hours or overnight.
  3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate.
  4. Press the dough evenly into the bottom and sides of the pie plate.
Filling
  1. Heat oven to 400°F.
  2. In large bowl, gently mix the Filling ingredients.
  3. Pour into pie plate, mounding apples toward center.
Topping
  1. In medium bowl use your fingers to mix butter, flour, oats and the brown sugar until a crumb forms.
  2. Sprinkle evenly over top of pie.
  3. Sprinkle 1 tablespoon granulated sugar on top.
  4. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
  5. Transfer to cooling rack to cool.
  6. Serve warm or at room temperature with warm vanilla bean ice cream!
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Stone Fruit Salad with Fresh Raspberries

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Stone Fruit Salad with Fresh Raspberries
The summer-sweet salad is a combination of nectarines, peaches, apricots, and raspberries.
Prep Time 15 minutes
Passive Time 1 hour
Servings
people
Ingredients
Prep Time 15 minutes
Passive Time 1 hour
Servings
people
Ingredients
Instructions
  1. Wash all of your stone fruit and berries and set aside. Mix your raw honey and lemon juice together. Then cube all of your stone fruits. Pour your mixture over the stone fruits and gently toss. Once well coated add your raspberries and gently toss once again. Cover and store in fridge for at least an hour to let the flavors marinate together. If you would like extra additions try adding pecans or Gorgonzola to use this recipe as a summer salad or a light dessert.
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