Lemon Poppyseed Loaf

Friday April 20, 2011


Elemental Custard

For the most part when I create a new recipe, it turns out alright. Theres the occasional masterpiece right off the bat, but I do end up making a lot of things I deem subpar and I work on to perfect... and then there are the misses... I like to pretend I never have those...

This lemon loaf took me a few tries. We had a battle of epic proportions.

Elemental Custard

The first time I attempted it, I tried to coax more out of the batter than it wanted to give me. My expectations were too high and the loaf couldn't handle the pressure.

Long story short, the loaf ended up having a hissy fit and erupting all over my oven. I was beckoned back into the kitchen by the unmistakeable burning smell and opened the oven to a cloud of pungent smoke.

Once I was able to coax the fire-alarm into submission, I found a very smug lemon loaf and a large mess to clean up.

Back to the drawing board...

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On my next attempt I was able to achieve what I was looking for. A deliciously moist loaf packed with zucchini for added nutrients and fibre! I love adding vegetables to my baked goods. Now if you don't want a green tinge (from the zucchini) in your loaf, I would suggest using summer squash (or yellow zucchinni). I haven't tried it myself but I would imagine it would achieve the same result.

The thing I love about recipes is that you can choose some ingredients that you really love and create something with them (hopefully a masterpiece?). I was never really that great at art in school, although now that I have been spending so much of my time in the kitchen, I really believe that cooking is an art form. So there you go. I am artistic.

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Recipe: Lemon Poppyseed Loaf

Makes 1 loaf or 1 bundt or 12 muffins ( I used my mini loaf pan and made 4)

Ingredients:
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
2 tsp baking powder
3/4 cup sugar
3-4 cups grated zuchinni (~2 zucchinis)
1/4 cup softened butter or margarine
1/4 cup apple sauce
2 eggs
2 tsp vanilla
2 tbsp poppyseeds
zest of 2 lemon
juice of 2 lemons

Method:

Preheat oven to 350 degrees F. Grease and flour a bundt pan, loaf pan or paper a muffin tray.

In a large bowl, combine the flours, baking powder, and baking soda. Set aside.

In a smaller bowl, cream together the sugar and the margarine until fluffy. Beat in the eggs, apple sauce, lemon juice, lemon zest, and vanilla extract.

Add the wet ingredients to the dry, as well as the poppyseeds and mix just until combined.

Pour batter into baking pan and bake in oven for 30-40 minutes (for bundt or loaf) or 15-20 minutes for muffins. Check for doneness by inserting a toothpick into the centre to see if it comes out clean. Let cool for 10 minutes in the pan before removing and letting cool to room temperature.

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