Glazed Lemon Zucchini Bread

This bread is a great variation on the traditional zucchini bread.  Made this over the summer when zucchini from the garden was abundant!  I found the recipe on this site.

Glazed Lemon Zucchini Bread

• 2 cups cake flour (I used one cup wheat flour and one cup white flour.)
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil (I used melted coconut oil.)
• 1 1/3 cups sugar (May try coconut sugar or even substitute half honey next time.)
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini 

Glaze:

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

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.

Perfect Potato Salad

I am really late in posting this but I made this potato salad this summer with red potatoes from our garden and it was delicious.  It was actually my first ever potato salad and I don't think I'll ever look for another recipe.  This makes a lot so I halved the recipe.  From Mel's Kitchen Cafe.

Perfect Potato Salad 

Dressing:

• 2 cups mayonnaise
• 2/3 cup buttermilk
• 1 1/2 teaspoons dried parsley
• 1 to 1 1/2 teaspoons salt (adjust according to taste - you may want to use the greater amount if your potatoes were boiled without salt)
• 1 1/2 teaspoons minced dried onions or 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper
• 2 tablespoons yellow mustard

Salad:
 
• 5 pounds potatoes (I prefer red potatoes.)
• 1 15-ounce can olives, cut in half (I omit.)
• 10 hard-boiled eggs, diced

1. Combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
2. For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right. Most importantly be sure and taste so you can add extra salt and pepper to taste!