"No more milk" says my awesome doc, "Try it for a week, you'll feel so much better, I promise." Outwardly I proclaim, "Got it, no milk." Inwardly, I die a little inside.
But I LOVE milk! What am I going to do without milk?!!? I cook, I bake, I avidly entertain. I never show up ANYWHERE without a baked good.
I only cried for like a couple hours.
Wouldn't you know it though, my doc was right. I feel amazing.
I'm forever "experimenting" (Hubby prefers the term "messing with") recipes to suit my own tastes. So why not adapt them to be milk free and share the results? Hopefully I can learn from my "experiments" and so can you.
Let's do this.
Today I experimented with Lemon-Zucchini Loaf as discovered on Pinterest via "NancyCreative". Here's her original recipe. My adaptations are noted.
LEMON-ZUCCHINI LOAF WITH LEMON GLAZE by NancyCreative
Makes one 9×5″ loaf
2 cups unbleached all-purpose flour(I used 1 cup unbleached and 1 cup whole wheat)- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
1/2 cup canola oil(I used 1/2 cup unsweetened applesauce)- 2/3 cup sugar
1/2 cup buttermilk(I used 1/2 cup Silk Coconut Milk + 1 tbs vinegar)- Juice of 1 lemon/or 2 Tablespoons lemon juice
- Zest of 1 lemon
- 1 cup grated zucchini
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely.
LEMON GLAZE
- 1 cup powdered sugar
- Juice of 1 lemon/or 2 Tablespoons lemon juice
- (Also I added the zest, waste not, want not, right?)
Here are my results: Oh, and don't expect any step-by-step pics, I'm a loose cannon in the kitchen and adding cameras to the mix could be a hot mess.
This bad-boy was a moist, dense, mildly flavored loaf. The glaze was delicious, the rest... not so much.
With my substitutions of the flour and oil and the switch from buttermilk to my faux coconut milk "buttermilk" I really think it was the zucchini ratio that made this cake too moist. It's also possible that the buttermilk substitution didn't have the right chemical reaction to create enough lift and lighten up this bread.
I'm still thankful that I didn't go for the oil and used the applesauce instead, I can't imagine this thing being more moist than it already was.
All in all, not a terrible adaptation but I'm doubtful I'll be making this again.
Peace,
-Laura
