Glazed Lemon Zucchini Bread - NuWave Pro Plus Manual And Cookbok

Glazed Lemon Zucchini Bread

Yield: 1 9x5-inch loaf
Bread Ingredients:
2 cups cake flour
½ teaspoon salt
2 teaspoon baking powder
2 eggs
½ cup canola oil
1⅓ cups sugar
2 tablespoon lemon juice
½ cup buttermilk
Zest of 1 lemon
1 cup grated zucchini
Glaze Ingredients:
1 cup powdered sugar
2 tablespoon lemon juice
1 tablespoon milk
Bread Directions:
1. Butter bottom and sides of
9x5-inch baking pan.
2. Line pan with parchment paper
to create sling and butter the
paper; set aside.
3. Mix flour, salt and baking powder
in medium bowl; set aside.
4. In large bowl, beat eggs and mix
in oil and sugar until well blended.
5. Add lemon juice, buttermilk and
lemon zest to egg mixture and
blend together.
6. Fold in zucchini until and mix well.
7. Add dry ingredients to wet
ingredients and blend until well
combined.
8. Pour batter into prepared loaf
pan.
9. Add Extender Ring to base tray
and place baking pan on 2-inch
rack.
10. Bake at 300°F for 45-50 minutes
or until toothpick can be inserted
and removed cleanly.
11. Let bread cool in baking pan for
15 minutes. Meanwhile make
Glaze.
12. Remove bread from pan and
transfer directly to rack to cool
completely.
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Glaze Directions:
1. Combine all ingredients in dish
and whisk until smooth.
2. Once bread has cooled, pour
glaze over bread using spoon or
pastry bag.
Tip: To create a parchment paper
sling, cut a 15x9-inch sheet and
insert into the baking pan. There will
be excess parchment paper sticking
out.
Tip: To remove the bread from the
pan, run a knife or bench scraper
along the edge where the bread
may have touched the pan. Remove
the bread from the pan by holding
onto the parchment paper and
lifting.
Blueberry Streusel
Coffee Cake
Serves: 8-10
Cake Ingredients:
2 cups + 3 tablespoons all-purpose
flour; divided
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup milk
½ cup butter, softened
1 cup fresh or frozen blueberries
1 cup chopped pecans
Streusel Topping Ingredients:
½ cup sugar
cup all-purpose flour
¼ cup cold butter
Streusel Directions:
1. Combine sugar and flour in bowl.
2. Cut in butter until crumbly; set
aside.
Cake Directions:
1. In large mixing bowl, combine the
flour, sugar, baking powder and salt.
2. Add egg, milk and butter.
3. Beat mixture well.
4. Fold in blueberries and pecans.
5. Spread into greased 9-inch
spring form baking pan.
6. Sprinkle streusel topping over
batter.
7. Place Extender Ring on NuWave
Oven base.
8. Place 1-inch rack in base tray.
9. Place baking pan on 1-inch rack.
10. Bake at 300˚F for 30 minutes.
11. Cool for 15 minutes and serve
warm.
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