Tuesday, August 31, 2010

Tortoise Sighting

It's not everyday that you see someone walking a giant tortoise at the park, so I just had to stop and take some pictures with my girls.
This lovely fellow is enjoying a snack at the park near our house, just around the corner actually. His owner lives nearby and was more than happy to let me snap some pictures and ask some questions, like - What's the difference between a tortoise and a turtle? Do you know?

Apparently, turtles live in water, and tortoises live on land. This handsome guy can live 300 years, so if you want one for a pet, you better make him part of your will!

Monday, August 9, 2010

Lemon Zucchini Bread w/ Glaze

I finally found a zucchini bread recipe that I LOVE! I devoured half the loaf when I cooked this on Sunday. And because I'm such a generous person, I thought I'd pass it on to the few of you who read this! Ha! This is the original recipe. I doubled it and made a few changes to it, which I think made it just amazing. And here it is:

Lemon Zucchini Bread w/ Glaze.

2-1/2 c finely shredded zucchini (no need to peel the zucchini)

1-3/4 c sugar

2 eggs

1 c vegetable oil (I used Canola)

3-1/4 c flour (I used one cup of whole wheat flour, the rest all-purpose)

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder (I use Rumford's - it's the best baking powder)

2 tsp ground cinnamon

4 tsp. lemon zest

2 tsp vanilla

4 tsp freshly squeezed lemon juice

Yummy, Yummy Glaze! (which I found here, another recipe that sounds great and is really similar to this one).

1/4 c. freshly squeezed lemon juice

1/3 c. granulated sugar

1 c. powdered sugar

Preheat oven to 325 degrees. Grease two 8x4 inch loaf pans.

In a bowl, stir together the zucchini, sugar, egg, oil, vanilla, and lemon juice. In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Stir in the cinnamon and lemon zest. Stir the dry ingredients into the zucchini mixture just until blended. Pour the batter into the prepared pans.

Bake 45-50 minutes until a knife inserted in the center comes out clean. (I baked mine for 47 minutes.) Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely. You can brush on the glaze while it's in the pan or after you take it out, while the bread it still warm. If you put the glaze on while the bread is still in the pans (like I did), it's a little tricky taking the bread out of the pans without making the glaze look messy. I think next time I'll brush the glaze on after I remove the bread from the pans.

If you try this, let me know what you think! The original recipe didn't call for a glaze, but I think the glaze is what really makes this bread so yummy.