Peach Coconut Banana Bread

Ingredients:

• 1 cup sugar
• 2 tablespoons butter, melted
• 1 egg
• ¾ cup milk
• 3 cups flour
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup mashed bananas
• 1 cup peaches, diced small
• ½ cup shredded coconut

Directions:

1. Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray.
2. In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.
3. Add flour, baking powder, and salt, and stir until just combined.
4. Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.
5. Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves. Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.

Source: lilluna.com

Glazed Lemon Zucchini Bread

Ingredients:

• 2 cups cake flour
• ½ tsp. salt
• 2 tsp. baking powder
• 2 eggs
• ½ cup canola oil
• 1⅓ cups sugar
• 2 TB lemon juice
• ½ cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini

Glaze Ingredients:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Directions:

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

NOTES FOR GLAZED LEMON ZUCCHINI BREAD:

Use a cheese grater to grate the zucchini.
Be sure to dry the zucchini after it has been grated so it is NOT super watery.
You can also use all-purpose flour instead of cake flour, but we prefer cake flour.
If using a glass pan, you may need to cook 15-25 minutes longer.
Bottled lemon juice works just as well as juice directly from the lemon.
Can also be made in smaller loaf pans. You can divide batter into 4 and place in greased 6 x 2 1/2″ pans (Bake for 35-40 minutes)
Can also be made as muffins – Bake for 25-30 minutes – makes about 15-16 muffins.
For high altitude bake at 375 for 55 minutes.
Source: lilluna.com

Carrot Zucchini Apple Bread

Ingredients:

Bread:

• 1 cup unsalted butter, melted
• 2 cups granulatd sugar
• 3 eggs, room temperature
• ¼ cup fresh orange juice
• 1 Tbls vanilla extract
• 3¼ all-purpose flour
• ½ tsp salt
• 2½ tsp baking powder
• ¾ tsp baking soda
• 1 Tbls cinnmamon
• pinch of ground cloves
• pinch of ground nutmeg
• 2 cups shredded carrots
• 1 cup shredded zucchini (unpeeled)
• 1 cup diced, peeled apple
• ½ cup pecans, chopped (optional)

Frosting:

• ½ cup cream cheese, softened (I use light)
• ¼ cup unsalted butter, softened
• 2 - 3 cups powdered sugar
• 1-3 Tbls orange juice as needed

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour two 8x4 inch loaf pans.
3. Blend butter, sugar, egg, orange juice, and vanilla together.
4. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
5. Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
6. Pour into prepared pans.
7. Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
8. Let cool before icing.

Frosting:

1. Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
2. Frost bread and enjoy!

Source: momontimeout.com