Cheddar Cheezy Zucchini Loaf

Cheddar Cheezy Zucchini Loaf

Makes 10-12 Slices

Ingredients

1 medium zucchini

1-1/2 cups all-purpose flour
2 teaspoon  baking powder
1 teaspoon  salt
1/2 teaspoon baking soda and 1/4 teaspoon ground nutmeg
1/4 cup each granulated and lightly packed brown sugar
2 cups grated cheddar cheese, preferably old
2 eggs
1/3 cup vegetable oil
Method:
1. Preheat oven to 350F (180C). Lightly coat a 9x5 inch (2L) loaf pan with oil. Using a large holes on a box grater, grate unpeeled zucchini. Using your hands, squeeze out as much liquid as possible. Pat dry with a kitchen towel. Zucchini should measure about 1 cup.
2. In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in zucchini and 1 1/2 cups cheese.
3. In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining 1/2 cup cheese.
4. Bake in centre of preheated oven until a cake tester inserted into centre of loaf comes out clean, 45-50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack. Terrific warm or at room temperature.

Lemon Loaf

Lemon Loaf

Serves 10-12 slices

Ingredients:

1-3/4 cups (425 mL) all-purpose flour

1 tsp. (5 mL) baking powder
1/2 tsp. (2 mL) salt
1-1/2 tsp. lemon zest
1/2 cup (125 mL) unsalted butter, at room temperature
1-1/4 cups (300 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
2/3 cup (150 mL) milk
3 Tbsp. lemon juice

Directions
Preheat oven to 350F. Grease a 9 × 5 inch loaf pan.
Blend flour with baking powder and salt in a bowl. Stir in lemon zest.
Beat butter in a bowl, using an electric mixer on medium. Gradually beat in 1 cup sugar. Beat for 2 minutes. Beat in eggs, vanilla and milk.
Using a wooden spoon, stir in flour mixture just until batter is moist. Don't overmix. Pour into loaf pan and smooth top.
Bake in the centre of a preheated oven until lightly golden and a cake tester inserted into the centre comes out clean, 55 to 65 min.
Do not fret if the top of your loaf cracks as it sets before batter has fully risen and it will split as it bakes.
Stir lemon juice with 1/4 cup sugar in a small bowl. Transfer pan to a rack. Immediately use a skewer to poke several holes into loaf. Brush half of glaze overtop. Cool loaf in pan for 10 minutes then run a knife around inside of pan. Remove loaf, then turn top-side up. Drizzle remaining glaze over loaf.

My Fave Apple Loaf

	This is a favourite dessert recipe of mine. Prep: 25 minutes Cook: 60 minutes Servings: 8	Lor

Ingredients:

1 cup sugar
1/2 cup vegetable shortening
1 tsp. vanilla
2 eggs
1 Tbsp. buttermilk
2 cups sifted Self-Rising Flour
1-1/2 tsps. grated lemon peel
1-1/2 cups chopped peeled tart apples
1-1/2 Tbsps. sugar
1/2 tsp. cinnamon
Note: If I bake this in the fall I like to add a handful of cranberries.

Directions:

Preheat oven to 350 degrees F.
Grease bottom of 9 x 5 x 3 inch loaf pan.
Set aside.
Cream 1 cup sugar, shortening, and vanilla with electric mixer in mixing bowl until light and fluffy.
Add eggs and buttermilk and blend well.
Add flour and blend well.
Stir in lemon peel and apples.
Pour into prepared pan.
Combine 1-1/2 Tbsps. sugar and cinnamon.
Sprinkle over batter.
Bake 1 hour, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Gently loosen sides of loaf.
Turn out onto wire rack to cool completely.
Serve with fresh whipped cream or ice cream.