Lemon Poppy Seed Zucchini Bread

I am back from a rather lengthy blogging hiatus. I have been incredibly lazy busy doing more important things. Truth is, I have done several crafts and recipes with the intention of blogging about it but nothing turned out. And when I say nothing I mean NOTHING.  Not a dang thing!  So I haven't blogged for a while....but here I am because I finally found a recipe I really liked.  Yay!

This year our garden is a little zucchini heavy.  Luckily, the drought is making for not so many zucchinis as I expected we would have.  My son helped my hubby pick things from the garden and then left several zucchini out on the porch to shrivel in the 104 degree sun.  So what do you do with slightly shriveled, sun baked zucchinis?  You make a delicious looking lemon zucchini bread that you found on pinterest!

 I kind of adapted the recipe and made it my own.  The inspiration recipe doesn't have poppy seeds, but I had some that needed used, and I just think they add a little something. The original recipe can be found here at Nancy Creative.  Sorry for the lame picture.  I only snapped a test shot before the camera battery died....so that's what you get.

LEMON POPPY SEED ZUCCHINI BREAD 

2 cups Flour

2 Tsp. Baking Powder

1/2 Tsp. Salt

2/3 Cup Sugar

1/4 Cup Applesauce

1/2 Cup Canola Oil

1/2 Cup Soymilk ( or Almond)

3 Tbs. Lemon juice

4 Tsp. Poppy Seeds

1 Cup Grated Zucchini ( I don't like the stringiness of grated zucchini, so i took my grated stuff and ran it through the food processor as well.  That way you can hide it better from picky eaters too!)

GLAZE

1 Cup Powdered Sugar

2 Tbs. Lemon Juice

Mix sugar with applesauce, oil, soy milk and lemon juice.  Add dry ingredients.  Fold in poppy seeds and zucchini.  Bake batter in a large bread pan at 350 degrees for 40-45 minutes. Remove from oven and let cool in the pan for 10 minutes.  Transfer to a wire rack and let cool completely.  While the bread is cooling mix the glaze and spoon over top of the loaf.

*Makes 1 loaf

This bread is an amazingly moist,smooth, light, almost melt in your mouth piece of  yummy goodness! I don't think you'll be disappointed. Please give it a try and let me know how it turns out!

Allergy Friendly Homemade Oreos

Can I just start by saying that there is something special about oreos. They just have a special way of making a bad day good and a good day better.  I L-O-V-E oreos.  Sadly, I'm too cheap to buy the real ones, and the store brand just aren't the same.   


So last night we were trying to reach an agreement on a family-home-evening treat.  We were having trouble agreeing on something until we saw a recipe for homemade oreos. Immediate concurrence that those would be great.  Now....I just had to figure out how to adapt them to fit our son's food allergies.....


OH HAPPY DAY!  The only thing I needed to replace was one little egg.  I can do that!  


So Here's what we came up with.  I don't know who to give credit to for the original recipe because every recipe I looked at was exactly the same.  So kudos and props to whoever came up with these oh-so-delicious-even-better-than-the-real-thing cookies. YUM!


Allergy Friendly Homemade Oreos


Cookie
1 1/4 Cup Flour
1 1/2 Cups Sugar
1/2 Cup Cocoa
1 tsp. Baking Soda
1/4 tsp. Baking Powder
1/4 tsp. Salt
10 Tbs. (1 stick +2 TBS) *Dairy Free margarine
1 1/2 tsp. *Egg replacer + 2 TBS Water


Filling
1/4 Cup Dairy Free Margarine
1/4 Cup Shortening
2 Cups Powdered Sugar
2 tsp. Vanilla


 Mix egg replacer & water in a small bowl. Combine dry ingredients. Add egg replacer mixture and margarine to the dry mixture.  Mix until a firm dough forms.  Form dough into small balls (About a tsp.) & place on a cookie sheet. Flatten each ball with the back of a spoon.  Bake at 375 degrees for about 6 mins.  Move to a wire rack & let cool.  
When the cookies are cool, pair cookies by size.   Pipe Frosting onto cookies and smoosh together. ENJOY!


*For this recipe I used bestlife buttery spread and Ener-g Egg Replacer



I had another idea for these cookies, but I got vetoed.  I really really love mint oreos.  I wanted to put a little mint extract into the filling and tint it green, but my family out-voted me.  If anybody tries it, snap a picture and tell me how it goes.  I thought that sounded delicious.






I was VERY impressed with how these turned out.  Usually I like the allergy friendly stuff we make, but I can tell that we're missing out on the 'real' ingredients.  With these cookies you couldn't tell at all! They are even better than real oreos! We enjoyed ours with a mug of milk.


A kitchen success!  

"Purdy-Neat, huh?"