Lemon Blueberry Zucchini Bread - Recipe

Hello there and welcome to Quince Cottage! Happy 4th of July, if you celebrate! It was pretty low-key around here, since half of the family is in retail and had to work. Here's a red, white, and blue vignette I put together for a fun, non-traditional take.

©Rhiann Wynn-Nolet

Sorry we've been slacking in the blog department lately. We've been busy getting our Etsy shop up and running. If you'd like to take a look at what we're offering, click here, we'd love a visit!

But now, on to the star of this post -- a delicious-to-eat and easy-to-make recipe that gives you a fabulous option for all those zucchini your garden, or your neighbor's, has been yielding. The bread itself is not super sweet, so if you like things on the less-sweet side, skip the glaze. If you've got a sweet tooth, drizzle on, my friends...

Ingredients:
2 C cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1 tsp pure vanilla extract
1 1/3C white sugar
1/2 C canola oil
1/2 C buttermilk
2 TBS fresh lemon juice
Zest of 1 lemon
1 C grated zucchini (squeeze some of the water out between paper towels)
1 C fresh blueberries (plus extra for garnish)

Directions:
1. Combine cake flour, salt, and baking powder in a medium size bowl. Add blueberries and stir in gently. Set aside.
2. Beat the two eggs, add the vanilla, white sugar, canola oil, buttermilk, lemon juice, lemon juice, and zucchini, stirring between each addition.
3. Add dry ingredients to wet, in batches.
4. Turn into greased 9 x 5 loaf pan.
5. Bake for 50-55 minutes at 350 degrees Fahrenheit (toothpick test).
6. Set on wire rack in pan for 15 minutes. Remove from pan, Drizzle glaze over the top if desired.

Glaze (Optional)
Ingredients:
1 1/4C confectioner's sugar
3 TBS lemon juice
1 TBS light cream or milk

Directions:
Combine ingredients and whisk until smooth. Drizzle over bread while the bread is still warm.

And there you have it!

©Rhiann Wynn-Nolet

© Rhiann Wynn-Nolet

© Rhiann Wynn-Nolet

© Rhiann Wynn-Nolet

© Rhiann Wynn-Nolet

© Rhiann Wynn-Nolet

Why yes, it WAS just as good as it looks!

Buster and Daisy have been enjoying early morning exercise lately, because it's just way too darn hot to walk after about ten o'clock. Summer in east central North Carolina doesn't mess around. The rest of their day is spent napping, doing sentry duty, tearing stuffies apart, and getting belly rubs. Hey, it's not such a bad life!

Daisy & Buster © Rhiann Wynn-Nolet

Don't forget to follow us on Instagram, so you can play our two hashtags.
#MagpieMonday is for collectors of decor items, A few of our players were recently featured in Country Living Magazine!

© Rhiann Wynn-Nolet

#HometownCapture is a chance for you to have a pic of your hometown featured in a collage with others in our gallery.

© Rhiann Wynn-Nolet

And one last reminder before you go, don't forget to check out our Etsy shop. Some of the items in these vignettes are available for sale (at least at the time of posting, they may not last very long).

© Rhiann Wynn-Nolet

© Rhiann Wynn-Nolet

© Rhiann Wynn-Nolet

Click on the meme below to go right to the shop!

©Rhiann Wynn-Nolet

Quince Cottage Style is #agrarianchic - a mix of old and new, rustic and opulent.

Our goal is to make our new subdivision house look inviting, beautiful, 

and as though it wasn't born yesterday!

Pumpkin Apple Bundt Cake

Welcome back to Quince Cottage!
With autumn well underway, you may or may not have had your fill of "pumpkin everything". If you haven't, then this is a recipe you'll want to try. It's a moist, dense, not overly sweet, not screamingly pumpkin, cake - ideal for breakfast, brunch, snack, or dessert.
We found it on Pinterest (of course) and credit goes to JuliasAlbum(dot)com. We made only a few changes in terms of ingredients.

Pumpkin Apple Bundt Cake © Rhiann Wynn-Nolet

Ingredients:
2 eggs
3/4 C white granulated sugar
1/2 C brown sugar
2/3 C vegetable oil
1 TBS vanilla extract
1 C pumpkin puree
2 C all-purpose flour, sifted
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
4 C apples, cored, peeled and diced (about 6 small-medium apples)

Caramel sauce (you can make your own, but we bought a jar)
1/3 C chopped pecans

Directions:
1. Preheat oven to 350 degrees
2. In a medium bowl, using an electric mixer, beat eggs, white and brown sugar until light in color and creamy, about 4-5 minutes.
3. Add oil and vanilla extract and beat 1-2 minutes more. Add pumpkin puree and beat 1 more minute.
4. In a separate medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
5. Add dry ingredients to wet ingredients and stir just until combined. Fold in apples.
6. Spray bundt pan with baking spray. Pour batter into pan.
7. Bake at 350 degrees for 50-60 minutes (toothpick test). Let the cake cool on a wire rack about 40 minutes. Invert the bundt pan onto a serving platter and let cake cool completely.
8. When ready to serve drizzle caramel sauce over the cake (suit your own tastes in terms of how much you use) and then sprinkle pecans over the cake.

This cake is really better after sitting for a day, lightly wrapped, so by all means make it a day ahead of when you actually need it!

Pumpkin Apple Bundt Cake © Rhiann Wynn-Nolet

Pumpkin Apple Bundt Cake © Rhiann Wynn-Nolet

You could easily substitute pears for the apples, walnuts for the pecans, etc. At Quince Cottage, we like recipes that are flexible as well as delicious. Enjoy!
Unfortunately this was not a treat we shared with our Irish Jack Russell Terriers - except for a few chunks of apple. You can imagine how hard it is to resist spoiling them.

Daisy and Buster © Rhiann Wynn-Nolet

Come back soon--we'll be sharing our outdoor Halloween decor!

Quince Cottage Style mixes old and new, rustic and opulent. 

Our goal is to make our new subdivision house look inviting and beautiful, 

and as though it wasn't born yesterday.