The Times - Serving Waitsburg, Dayton and the Touchet Valley

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.

I know I will make this for gift-giving for the holidays, so I best get it done while zucchini is available.

Heather noted at the bottom of her recipe that she doubles it and it makes three loaves. She also adds two tablespoons of poppy seeds. I asked her if it was ok to add her phone number as a contact, because she is selling pies. She said that would be fine. Heads up!! When you listen to the phone message, push 5 to get to her private line. Heather – (509) 382-2771

INGREDIENTS:

2 c. cake flour ½ c. canola oil

½ tsp salt 1 1/3 c. sugar

2 tsp baking powder 2 Tbsp lemon juice

2 eggs zest of 1 lemon

½ c. buttermilk 1 c. grated zucchini

GLAZE INGREDIENTS:

1 c. powdered sugar

2 Tbsp lemon juice

1 Tbsp milk

DIRECTIONS:

Mix flour, salt, and baking powder in a medium bowl and set aside. 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.

Fold in zucchini until it is mixed well.

Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9 x 5 loaf pan.

Bake at 350 degrees for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

ENJOY!