Lemon-Zucchini Loaf with Lemon Glaze

It has a nice lemon flavor and the zucchini gives it a rich, moist texture. The glaze enhances the lemon flavor, too, so be sure to add the glaze! ~ NancyCreative.com

Lemon-Zucchini Loaf with Lemon Glaze by NancyCreative.com

LEMON-ZUCCHINI LOAF WITH LEMON GLAZE (makes one 9×5″ loaf)

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup buttermilk
• Juice of 1 lemon (or 2 Tablespoons lemon juice)
• Zest of 1 lemon
• 1 cup grated zucchini

Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

LEMON GLAZE

• 1 cup powdered sugar
• Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

sourced: nancycreative.com

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Kiwi Coconut Smoothie Shooters

"a fun and healthy green drink made with fresh kiwis and whipped coconut cream, served in shot glasses so you don't over indulge but also great size for kids"

Food and Whine: Kiwi Coconut Smoothie Shooters:

Whipped Coconut Cream Topping
1 can coconut milk (full-fat)
1 tbsp honey
1/2 tsp vanilla extract

Skim the cream off the top of the can of coconut milk. Set aside the liquid coconut milk to put in the smoothies. In a bowl combine coconut cream, honey and vanilla. Whip with an immersion blender or hand mixer. Place bowl in the freezer to firm it up while preparing the smoothies.

Kiwi Coconut Smoothies
4 small kiwi fruit
Reserved coconut milk from whipped coconut cream topping
1 frozen sliced banana
1 handful of spinach
1/2 cup vanilla yogurt
honey, to taste

Cut kiwi in half and scoop out the fruit into a blender. Add remaining ingredients and blend until smooth. Give it a taste and add honey if it's not sweet enough, then blend again. Pour into shot glasses and top with whipped coconut cream topping.

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Dirty Pirate Popsicles

 The classic rum and coke has been flipped to a Dirty Pirate. That’s rum and coke with a some Kahlua. And just in case you need a variation, replace the Kahlua with peach schnapps for a Dirty Pirate Hooker.

Dirty Pirate Popsicle

• 2 1/2 cups Coke 
• 1/3 cup Captain Morgan Spiced Rum 
• 1/3 cup Kahlua 

Instructions:
Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

sourced : Endless Simmer

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