Zucchini Bread with Lemon Cream Cheese Frosting

Sorry about the delay between posts, I've been remodeling the kitchen and its been a process. 

Here's the next recipe -Zucchini Bread with Lemon Cream Cheese Frosting.  This zucchini bread is so easy that you can actually make when your kitchen is torn apart and completely disorganized!  And I have the proof! 

This recipe is inspired from the Food Network Magazine mix and match bread recipe. 

Ingredients:
1 1/4 c of self rising flour  (Or regular flour, 1 tsp baking powder, and 1/2 tsp baking soda)
3/4 c of sugar
1 tsp salt
1/2 tsp cinnamon
1 stick of melted butter
2 large eggs
1 - 6oz container of plain greek yogurt (Vanilla works as well, just then omit vanilla extract)
1 tsp vanilla extract
1 c of shredded zucchini squeezed dry.

Topping: (optional)
3 oz of softened cream cheese
1 tsp vanilla extract
4 tbsp powdered sugar
lemon zest (as much as you like, I did about 1 tsp)

 

 

1) Preheat the oven to 350 degrees.

2) Prep the loaf pan with some nonstick cooking spray.

3)  Melt the butter in the microwave.  I like to microwave mine in a glass measuring cup because it will have the nice convient spout when we need to add it in later.  Less messy that way!  

 4) In a larger mixing bowl whisk together the dry team: flour, sugar, salt and cinnamon. 

(Here I used self rising flour which is a finer milled flour that already has the leavening agents in it.  This was easier with because it is one ingredient rather than 3, however if you don't have it at home, you can make the same bread with 1 1/4 c of all purpose flour, 1 tsp of baking powder and 1/2 baking soda.)

5) In another mixing bowl mix together the wet team, melted butter, eggs, yogurt and vanilla. 

6) Fold in the shredded zucchini into the wet team bowl.

7)  Add the wet team to the dry team.  My mixing bowls have spouts on the side of them making this much easier!  A great bridal shower gift!

  

8) Mix until just combined and pour into the loaf pan.

9) Bake for 55-60 minutes.  Check that it is completely done by inserting a knife and making sure it comes out clean.

10) Let it cool in the pan for about an hour, then turn out onto a cooling rack.


Once completely cooled, make the frosting....

11) In either the bowl of a kitchen aid mixer or with a hand mixer on medium combine cream cheese, vanilla and powdered sugar.  Add lemon zest and beat for a few minutes.

Make sure to taste the topping before adding it the bread.  If you like your frosting to be a little sweeter feel free to add some more powdered sugar!  It's always easier to add more sugar than to take it out! 

Grandma Virginia’s Cheesecake

This is one of my favorite recipes from when I was a kid.  My grandma would make this recipe, especially for my brother for his birthday.  She would make a huge deal about how she loved him so much that she was willing to bake it in July.  Later when I learned cook and bake I found it was actually the easiest recipe I’ve found for cheesecake.  I’ve adjusted it a little from here original, but the essence is still the same.  (For her original reduce the vanilla and double the topping amount)

Crust

1 ½ cup graham cracker crumbs

1 tbsp butter softened

1 tbsp sugar

Filling

3 – 8 oz packages of cream cheese softened

1 cup of sugar

5 eggs

2 tsp vanilla

Topping

1 pint sour cream (16 oz container)

½ cup sugar

2 tsp vanilla

Get all the ingredients together and start softening early in the day!

Step 1:  Preheat the oven to 325°F

Crust

Step 2: Combine graham crackers, sugar and butter in a mixing bowl.   Press into a spring form pan. 

Base 

Step 3: Mix the cream cheese with an electric mixer with the paddle attachement.  Scrape down the sides of the mixer.  (I used the paddle with the scrapper side)  Be sure to mix completely and eliminate all the lumps before the next step. 

Step 4: Add the eggs one at a time, beating well after each egg.  (I like to add them with a pyrex measuring cup – it has the advantage of making sure not to get any shell in the batter and having a spout for easy pouring.)

Step 5: Add vanilla and beat for 5 minutes at medium speed. 

Action shot of the mixing! 

Step 6: Pour over the crumb crust.  Tap on the counter a few times to eliminate some bubbles.  The bubbles can cause cracks in the cheesecake.

Step 7: Bake for 50-60 minutes.  There will be a still wobbly spot in the center of the cheesecake, it should measure a 160°F on an instant read thermometer.   Remember that it will continue to cook after you remove it.  Remove from the oven and let cool for 15 minutes.   

(Yes you can see where I tested it – but it won’t show after the topping is on it!)

Meanwhile…

Topping

Step 8: Combine sour cream sugar and vanilla with the wire attachment on the mixer.  (Hopefully you washed the bowl while the cheesecake was baking or if you’re lucky like me you have two!)

Step 9:  If you are concerned about the cheesecake cracking you can run a paring knife around edge of the pan. 

Step 10: After the cheesecake has cooled for the 15 minutes, pour the topping evenly over the cheesecake and return to the oven for 10 minutes. 

Step 11: Remove from oven and cool on a wire rack completely, then refrigerate at least 3 hours, but overnight is better!

The finished cheesecake!