Low Sugar Mixed Berry Swirled Lemon Bread

I am still working on cards, but I have one more amazingly delicious bread recipe to post first.  This was so easy and so delicious that I will definitely make it again (and soon!).  I think it would be wonderful with an apricot jam filling instead of the mixed berry too.

Low Sugar Mixed Berry Swirled Lemon Bread

(adapted from Eat Cake for Dinner)

1/4 cup oil
3/8 cup Truvia Baking Blend
1 egg
1 egg white
1 tsp. vanilla extract
1 tsp. Fiori di Sicilia (King Arthur blend of citrus and vanilla - optional)
2 tsp. grated lemon peel
3/4 cup plain Greek yogurt
1 1/2 c. flour
1  tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/3 cup mixed berry jam (used my homemade jam from an earlier post!)

Preheat the oven to 350.  Grease a loaf pan and set aside.

In a medium bowl, cream the oil and Truvia Baking Blend together.  Mix in the egg, egg white, extracts and lemon peel until well blended.  In a smaller bowl, combine the flour, baking powder, baking soda and salt.  Add the dry ingredients and Greek yogurt alternately to the oil mixture, ending with the dry ingredients.

Spread half of the batter into the prepared loaf pan.  Top with the mixed berry jam (or jam of your choice), leaving a small border around the edges.  Do not swirl the jam - it will do so naturally!  Top with the remaining batter and gently spread over the jam, covering the mixture evenly.

Bake 45-50 minutes or until a toothpick inserted in the center comes clean.  Cool in the pan for 10 minutes and then invert onto a wire rack and cool completely.

You can dust with powdered sugar or cover in a glaze, but I left it plain for this version!

You can see how beautifully that bit of jam swirls through the bread

and adds an extra layer of wonderful flavor....

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Zucchini Abounds - Lemon Zucchini Bread and Italian Crescent Pie!!

My garden is bursting forth with zucchini. I just pulled these two giants off the vine and more are coming (and the acorn squash is taking over my herb bed - wow!!)

These were large - like almost a ruler length large!!  WOW!

First on the list was Lemon Zucchini Bread from "Eat Cake for Dinner"! (love the title of that blog!)

I really didn't alter the recipe so you can click on her blog above to get it.  I DID peel the zucchini so it is really well hidden in the bread and it came out quite moist.

Fresh out of the oven~

Adorned with lemon glaze

SO moist and SO good.... you can see the texture of the zest and zucchini!

And with the peeled zucchini it is incognito!! LOL

The  Zucchini Pie is one that I have had for decades and I used a lot of fresh herbs in it tonight which I think made it the best ever. This has always been a family treat and company pleaser.

ITALIAN ZUCCHINI CRESCENT PIE

4 cups thinly slices, unpeeled zucchini
1 cup coarsely chopped onion
1/4 cup butter
2 eggs, well beaten
1/2 cup fresh parsley, chopped
1-2 Tbsp. fresh oregano, chopped
1-2  Tbsp. fresh basil, chopped
1/8 cup fresh chives, chopped
1/2 tsp. ground pepper
1/4 tsp. garlic powder
1-2 cups shredded mozzarella
8 oz. can crescent rolls
1 Tbsp. dijon mustard
parmesan cheese, optional

Heat oven to 375.  In a large skillet, cook zucchini and onion in butter till tender, about 10 minutes.  Stir in all of the fresh herbs and seasonings.

Zucchini sauteed with the FRESH herbs added - YUM!

 In a large bowl, mix the beaten eggs with 1 cup of the shredded cheese. Stir in vegetable mixture.

Take the crescent roll dough and separate it into 8 triangles.  Place them in an ungreased pie pan or quiche dish.

As you can see, you don't have to do this perfectly 

(not even sure what that would look like!!)

Press the dough evenly over the bottom and up the sides to form a crust. Spread the dijon mustard over the bottom of the crust.

It looks MUCH prettier when you pat it all down!

Pour the vegetable mixture evenly into the crust.  If desired, sprinkle the remaining mozzarella cheese and 1-2 Tbsps. parmesan cheese (if desired)  and bake for 18-20 minutes or until a knife inserted in the center comes out clean.

Headed for the oven with all of that cheesy goodness...

Cool for 10 minutes before serving.

Hot and beautifully golden

An easy way to eat those veggies, enrobed in cheese!

A closeup of all of that flavor - you just HAVE to try it!

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