The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
the Times 

Glazed Lemon Zucchini Bread


September 27, 2018

I received this recipe from Heather Hiebert, one of the now-retired owners of the well-known Patit Creek Restaurant. In conversation she mentioned she had this great zucchini bread recipe. I asked her to please share it with us.

This recipe calls for cake flour. I don't usually buy it unless I know I am going to use all of it. I have shared the substitution and have used it as well with success. Here it is again: Take one cup of all-purpose flour, spooned and leveled. Remove two tablespoons, and then add two tablespoons of cornstarch to the all-purpose flour. Sift together before using.


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