If you have zucchini in your garden, you usually have lots of zucchini in your garden! The traditional zucchini bread is delicious – but this Lemon Poppy Seed Zucchini bread tastes like summer in a quick bread!

The zucchini keeps the bread moist, while adding the perfect texture. Do not peel the zucchini before grating it, the peel adds flavor, color and texture to the bread.

You will enjoy the crunch of the poppy seeds and the mellow lemon flavor in this bread, especially when you top it with the more intense lemon glaze. You could sprinkle a few poppy seeds on top of the glaze if you want even more crunch. Like most zucchini breads, this one tastes even better the second day, which makes it perfect for sharing.

For the recipe, instructions and more photos, click on the link below:

https://theviewfromgreatisland.com/lemon-poppy-seed-zucchini-bread/

Are you ready to try a new Rice Krispie recipe? This one is amazing! This easy no-bake treat is an updated version of the one you always loved!

This recipe has a few changes. First you brown the butter – yes – you brown the butter in these Rice Krispsie treats! What a difference just that change makes! Browned butter adds so much depth of flavor! Another huge change is adding Cinnamon Toast Crunch Cereal to the Rice Krispies! It adds the perfect crunch and hints of cinnamon and brown sugar to your cookies.

It is always nice to have a quick no-bake treat recipe handy! These set up in about an hour. I added a few extra mini marshmallows and flakes of Cinnamon Toast Crunch cereal to the top.

Just imagine the browned butter mixed with melted marshmallows, then combined with Rice Krispies and Cinnamon Toast Cereal! Gooey – crunchy – easy – you are going to love these!!!

For the recipe and complete instructions from Two Peas and Their Pod Website, click on the link below:

Banana Bread is always a favorite! I tried a new recipe this week and I really liked it. This one is made with butter instead of oil, the bananas are roasted and it has a generous amount of vanilla – so good! Then I added trail mix, instead of walnuts just to experiment.

The roasting of the bananas is a game changer!!! It really adds a deep banana flavor to the banana bread. You roast the unpeeled ripe bananas on a foil lined baking sheet at 350 degrees for about 30 minutes until they are black and oozy. Let cool for about 15 minutes before adding them to your mixture.

To add crunch and flavor, I used this trail mix instead of the walnuts. Love banana bread toasted and then slathered with butter – and maybe a drizzle of honey.

Or you could toast the banana bread, butter it – and then sprinkle on a bit of chopped up trail mix. Makes your breakfast (or snack) so pretty and extra yummy!

Enjoy this recipe by Sue Moran, her website is The View From The Great Island.

Print Recipe

Roasted Banana Bread

Roasting the bananas gives your banana bread such a wonderful deep banana flavor!

Prep Time15 minutes mins

Cook Time1 hour hr 10 minutes mins

Course: Bread, Breakfast, Snack

Cuisine: American

Keyword: Bananas, Quick Bread

Servings: 20

Author: Sue Moran

Ingredients

Bread

• 5-6 medium bananas, unpeeled they can be ripe, or very ripe
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons buttermilk
• 1 tablespoon vanilla extract
• 1 tablespoon freshly squeezed lemon juice
• 1 cup unsalted butter, at room temperature
• 2 cups sugar
• 2 large eggs, at room temperature
• 2 1/2 cups walnut halves and pieces or trail mix (dried fruit and nut mixture)

Butter Topping

• 4 tablespoons unsalted butter, melted
• granulated or sparkling sugar for sprinkling

Instructions

• Preheat the oven to 350°.
• Line a baking sheet with foil and arrange the bananas on it. Bake for 30 minutes. The bananas will get black and oozy. Let them cool for 15 minutes, the peel and mash the bananas. Set aside. You should have about 2 cups.
• Turn the oven down to 325°. Lightly grease and line 2 standard 9 x 5 loaf pans with parchment. The parchment should have long ends hanging off the sides you you can lift the bread out later for slicing.
• Whisk together the flour, baking powder, baking soda and salt.
• In a separate bowl, whish the mashed bananas, buttermilk, vanilla and lemon juice.
• Cream the butter in a stand mixer, on high 3-5 minutes. Scrape down the sides and add the sugar to the mixer, beat on high for another 5-7 minutes, scraping down the sides of the bowl as necessary until the mixture is light and fluffy.
• Beat in the eggs, one at a time, on low, scraping down the bowl as needed to get everything incorporated. Beat in the wet ingredients, just until fully blended. Then add the flour and mix just until combined with no white flour remaining.
• With the mixer on low, fold in the nuts (or fruit and nut mixture). Remove the bowl from the mixer and finish with a silicone spatula, taking care to get any unmixed ingredients from the bottom of the bowl.
• Turn the batter into two prepared loaf pans and spread out evenly. Bake for 60-70 minutes, or until the bread has risen, is slightly golden and when a toothpick inserted in the center comes out without any wet batter on it.
• While the bread is hot from the oven, brush with the melted butter and sprinkle liberally with sugar. Let cool for 15 minutes, and then remove the bread from the pans to cool further.
• Makes 2 loaves to serve 20.
• Delicious sliced warm and slathered with butter. My favorite way to enjoy this bread is to toast it, then slather with butter and maybe a drizzle of honey.

Notes

I made one loaf with the nuts and fruit and one without – so that everyone is happy!