SANDRA’S SWEET SOURDOUGH ZUCCHINI BREAD with a GLAZED TOPPING

This is one of two brilliantly glazed and textured
sweet sourdough zucchini loaves
we like as is, with whipped cream on top
or French vanilla ice cream...

Yields: (2 loaves)

Prep: 15 Mins.

Bake/Cook: 50 Mins.

INGREDIENTS

Wet:

3 eggs, slightly beaten

1-1/2 cups *sourdough starter (see below)

2/3 cup vegetable oil

2 teaspoon vanilla extract

Dry (sifted):

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon ground cloves

¼ teaspoon fine-grain kosher salt

1-½ teaspoon baking soda

2 teaspoons double-acting baking powder (or regular)

Folding additions:

1 cup chopped walnuts (or pecans)

1 cup grated zucchini (or apple, or pear)

¾ cup raisins (or any other dried fruit)

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Glazed Topping:

½ cup unsalted butter

2 teaspoons milk

½ cup dark brown sugar

METHOD

Preheat oven to 350 degrees. Prepare two buttered and sugared loaf pans, and set aside.

In a large bowl, add the wet ingredients, and mix with a wooden spoon to combine. Sift the dry ingredients through a sieve over the wet ingredients into large bowl, and incorporate into batter.

Fold in remaining ingredients.

Evenly distribute batter between both prepared loaf pans.

Bake for 50 to 60 minutes until a wooden toothpick inserted in center comes out clean.

Meanwhile, make the glaze in a small saucepan over medium heat by adding all the topping ingredients. Bring to a boil while whisking constantly. Boil for 2 minutes, and spoon equally over warm loaves in loaf pans. Use a pastry brush to distribute topping until it’s absorbed. Carefully remove loaves when cool enough to handle. ~ Enjoy!

[This photograph and link was featured on April 7, 2012 @ http://remarqs.com/?q=dessert%20recipes&source=pic&cid=2&new=y]

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