Friday, March 21, 2014

Lemon Glazed Raspberry Zucchini Bread

Well, my mom was in town for the week and we got to bake together, which was really fun and helpful, since I only have one hand to bake with now that I have a nursing newborn who loves to eat as much as his mommy does. 

This was by far the yummiest recipe we made while she was in town.  In fact we had to make it twice because the first one went so fast, I couldn't even get a photo of it.  It is super moist and perfect for the upcoming springtime :)  Hard to believe that it contains fruit, veggies and whole grains!

Lawson is doing great, eating a ton and growing even more.  He is very active, expressive and verbal, constantly kicking, making faces and all kinds of sounds.  Can't wait until those sounds become words someday.

I'm doing pretty good, still trying to adjust to my new life as mommy.  Hard to believe how fast your whole world can change once you have a baby.  I pretty much live in what I call my nursing chair.  I try to get Lawson out for a stroll every day but some days it just doesn't happen.  Everything right now totally revolves around him and his timeline which is really hard for someone like me who loves to plan and have things in control, but I'm getting used to it. 

I just have to say nursing is no joke and I commend any woman who does because it takes serious commitment.  That being said I love my little Lawson more than anything, but I am really looking forward to when he gets a little older and things get a little easier, hopefully :)

  • Preheat oven to 350.  Put 1tsp. distilled white vinegar in 1/2 cup almond milk and set aside, stir together just before adding to the batter.

  • Combine in large bowl and mix by hand with a whisk:
  • 1 1/2 cups unbleached regular flour
  • 1/2 cup whole wheat flour
  • 1 1/3 cups sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • Then add all ingredients below all at one time into the large bowl with the dry ingredients and stir together until combined:
  • 1 egg
  • 1 egg white
  • 1/2 cup canola oil
  • 2 TB lemon juice
  • 1/2 cup almond milk (with 1 tsp. distilled white vinegar)
  • zest of 1 lemon
  • 1 cup grated zucchini
  • Gently fold in with a spatula:
  • 1 cup raspberries
  • Pour into sprayed 9x5 loaf pan and bake 45-55 minutes or until a knife inserted into the middle of the loaf comes out clean.
  • Combine in a small bowl and then pour over warm baked loaf:
  • 3/4 cup powdered sugar
  • 2 TBSP lemon juice

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