I’ve been getting that itch lately to bake again. Plus, my coworker brought in and gave away humongous zucchinis from his garden. One of those giants made our dinner AND 2 cups of shredded zucchini for this recipe. I’ve got bananas that are going to brown soon and pumpkin/apple season is right around the corner. Let the baking madness begin!
*side note* this recipe is good even if you manage to forget to add the vanilla extract. :3
I tried two new recipes this past Fourth of July and was annoyed with both of them. Doesn’t happen often so the fact that I had two less than awesome recipes in a row, had me slapping things around in the kitchen. Both tasted better than they look so that was a small plus.
This recipe requires you to let dough set in the fridge for 30 minutes. 30 minutes did nothing to harden it up. (That’s what she said.) I stuck it in the freezer for 15+ minutes and that seemed to do the trick. EXCEPT, after about 2 minutes of scooping dough, it went right back to being tacky. I was so annoyed that I just started flinging it on the cookie sheet with zero fucks about what it looked like. I was also so annoyed that I didn’t even do the last step of giving it a lemon glaze.
I baked a couple of things this weekend but one was far superior than the other so it gets to go first.
Follow the pictures to the link of the best bread I’ve made to date. Lemon blueberry with a lemon glaze. I don’t even like lemon things that much and I loved this.
1 and 1/2 loaves were gone in one sitting among 5 people.
cupcakesandmachetes 