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!
Print Recipe
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!
Share this Recipe

Easy Peach Cheesecake Rolls

Need a quick and easy breakfast or dessert? Try these Peach Cheesecake Rolls! Crescent rolls spread with a cream cheese mixture and a scoop of fresh peaches rolled together and baked. Delicious!

Print Recipe
Easy Peach Cheesecake Rolls
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Rolls
Ingredients
Drizzle
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Rolls
Ingredients
Drizzle
Instructions
  1. Preheat oven to 375 degrees.
  2. Link baking tray with a non stick mat or use non stick spray.
  3. Combine cream cheese and powdered sugar in a small mixing bowl.
  4. Open crescent roll package and separate each into triangles.
  5. Spread a teaspoon or so of cream cheese mixture onto each triangle.
  6. Then place a small scoop of peaches on the wider edge of the triangle.
  7. Roll up each crescent roll, starting on wide edge, tucking in edges over the peaches and then roll down to the point of the crescent, creating a little bundle.
  8. Place on prepared cookie sheet and repeat until all peach cheesecake rolls are made.
  9. Bake in oven for 15-18 minutes, or until dough is cooked through and golden brown.
  10. Sprinkle with cinnamon and sugar if desired.
Share this Recipe

Pop-Tarts with Homegrown Strawberry Filling

Skip the boxed version with all the preservatives and try out these homemade / homegrown (if possible) strawberry pop tarts!

Print Recipe
Strawberry Pop-Tarts
Prep Time 30 Minutes
Cook Time 50 Minutes
Passive Time 24 Hours
Servings
Pop tarts
Ingredients
Strawberry Pop Tart Filling
For The Frosting
Pastry Crust
Prep Time 30 Minutes
Cook Time 50 Minutes
Passive Time 24 Hours
Servings
Pop tarts
Ingredients
Strawberry Pop Tart Filling
For The Frosting
Pastry Crust
Instructions
Making The Filling
  1. In a medium-sized saucepan, combine strawberries, sugar, and lemon zest over medium-low heat.Stir frequently until strawberries release their juices.
  2. Use a slotted spoon to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).
  3. Increase heat to medium-high and bring to a boil, stirring constantly for 3 minutes and remove from heat.
  4. Stir in vanilla extract. Continue to occasionally stir the mixture so that it doesn't burn to the bottom of the pan.
  5. Let cool then pour into a storage container and let sit in fridge for 24 hours to thicken.
  6. Cut roughly into 4" x4" squares and place 1 heaping Tbsp of filling in the center of one piece of crust.
  7. Fold the crust in half and crimp the edges with a fork to seal, and pierce small holes throughout the pastry using a clean fork. Repeat until all of your dough has been used.
  8. Bake on 350 for 22 minutes or until edges are beginning to turn golden-brown.
  9. Allow to cool completely before frosting.
Making The Frosting
  1. Prepare glaze by whisking together powdered sugar, heavy cream, lemon zest and vanilla extract.
  2. Once pop tarts are cooled, spread over each pop tart.
Recipe Notes

Unlike store bought pop-tarts these are best not toasted in a toaster. They are best enjoyed fresh out of the oven (after cooled) or reheated in the microwave for just a few seconds however the icing becomes melted when heated.

Share this Recipe

Delicious Gene Elberta Peach Fritters

I had a case of lovely Gene Elberta peaches from Brazelton’s Ranch and I created this warm variation of a peach fritter recipe. We loved ’em!”
Print Recipe
Decadent Peach Fritters
Delightfully-decadent, these homemade peach fritters are worth the effort.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Clean the peaches, remove the skin, and dice them into small chunks.
  3. Whisk flour, salt, baking powder, eggs, milk, and butter together in a bowl until smooth.
  4. Pour mixture over the peaches then fold in peaches.
  5. Drop spoonfuls of the dough, working in batches, into the hot oil and fry until fritters are golden brown on all sides, about 5 minutes.
  6. Remove fritters with a slotted spoon to a paper towel-lined plate to drain.
  7. Sprinkle powdered sugar over the fritters until evenly coated. Serve warm!
Share this Recipe

Farm Fresh Stone Fruit Turnovers

Farm Fresh Stone Fruit Turnovers

I love this idea for using up summer stone fruit! Peaches, nectarines, apricots, or berries are delicious when prepared this way. Even over ripe, under ripe, and bruised fruit can be salvaged as they can get a second chance when baked up in these puff pastry turnovers.

Print Recipe
Farm Fresh Stone Fruit Turnovers
Farm Fresh Stone Fruit Turnovers
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Turnovers
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Turnovers
Ingredients
Farm Fresh Stone Fruit Turnovers
Instructions
  1. Set the oven to 400F
  2. Toss the apricot slices with the cornstarch, sugar, almond extract and lemon juice until everything is well combined and there are no lumps of cornstarch left. Set aside for about 15 minutes.
  3. Put the puff pastry sheet on a floured surface and gently roll out to a square.
  4. Cut the pastry into four equally sized squares.
  5. Spoon a little of the stone fruit onto the center of each square. Gently pull one side over into a triangle while gently stretching it over the fruit and then use a fork to press along the edges to seal.
  6. Brush each turnover lightly with the egg wash, and then cut a couple of small slits in the top with a sharp paring knife or poke small holes with a fork.
  7. Bake on a parchment lined baking sheet for about 20 minutes, or until the turnovers are risen and golden brown.
  8. Cool slightly, dust with powdered sugar if you want to, and then enjoy right away.
Recipe Notes

Hint: Serve with vanilla bean ice cream for an extra treat!

Share this Recipe
Scroll To Top