Tag Archive: quick bread

Lemon Poppy Seed Bread with Blueberries

Lemon Poppy Seed Bread with Blueberries

If life gives you lemons, make lemon bread. Or something like that. In this case lemons were presented as the feature for Saturday Dishes so I made Lemon Bread with Blueberries. It needed some color and a twist. Get it? (A twist of lemon.) I must be tired. This has been a stressful week at work and it was cold again so I couldn’t even go out in the garden after work to get some relief. But baking is second best to gardening for me. So there stressful day! I made Lemon Poppy Seed Bread With Blueberries.

I’ve always been able to make-do. That was my momma’s favorite line. That and “when I get around to it.” Which meant to us kids – NEVER. It bought her some time and we usually forgot about whatever it was because we knew it wasn’t gonna happen anyway.

We weren’t exactly rich when I was a kid, but we never felt poor. My momma could turn a meal into a feast. She could make a simple family birthday into a very special day. She made Christmas happen even in the leanest of times and we didn’t know the difference. She knew what to prioritize to always make the best of things. That’s what I’m working on today. The bread was just a way to think things over. Baking and writing it down for you is a good stress reliever for me.

Hope you enjoy the bread. I’ll be in the garden tomorrow.

Lemon Poppy Seed Bread with Blueberries

I hope you will bring your best lemon dish over to Saturday dishes.  Or if you are looking for some lemon inspiration, I can’t think of a better place to start!

Saturday Dishes

Zucchini Overload Bread

This is a small loaf.

Help!  I’m in zucchini overload!  The crop is really producing a lot of squash and I can’t eat it all.  We finally had a cooler day (high 86° on July 4!) and I felt a need to bake.  As children my mom always made cookies on one of those rare mid-summer rainy days.  I think it was to keep 4 children who were in the house all day from driving her crazy!  The benefits to us were wonderful.  Lots of chocolate chip, orange almond ice box and oatmeal cookies for snacks!

I made 2 batches of zucchini bread.  I made one with nuts and chocolate chips and one plain.   I made that with chocolate chips and pecans in regular sized loaf pans and took one to a friend for dinner last night.  The other I brought to work for my friends today.  The other batch I made without chocolate and pecans and took one to the sweet girls at the allergy clinic, gave one to Nelda and I guess I’ll keep the third small loaf.  I may make another batch to take to the Blog Hop til You Drop, It’s So Very Cheri and Katherine’s Favorite Things

 

Use the fine grater blade on your food processor.

 

 

 

  • 3 eggs, room temperature
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 2 teaspoons Mexican vanilla
  • 2 ½ cups grated zucchini (2 medium zucchinis)
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 teaspoon baking powder
  • *Optional:  1 cup semi-sweet chocolate chips and 1 cup chopped pecans

Beat eggs, oil and sugar until light.  Add vanilla and zucchini.  Mix well.

In a large bowl whisk together the dry ingredients to lighten and add to the wet ingredients and blend by hand.

Prepare 2 regular loaf pans with non-stick spray and divide the batter evenly. Or use 3 small loaf pans prepared the same.

Bake at 350° for about 55-60 minutes until lightly browned on top and when pierced with a skewer it comes out clean.   Bake at 350° for 45 minutes for the small loaf pans.

Cool 10 minutes in the pans and immediately loosen and remove from the pans.  Wrap in foil, but don’t seal the ends while still hot.   Seal well when cooled.

This is best after resting in the foil for 24 hours.  Very moist.

*I added the chocolate chips and pecans because I wanted something a little sweeter for a dessert.  It was very good.