Chocolate Chip Lemon Loaf the Editors of Publications International, Ltd.
Chocolate Chip Lemon Loaf
Makes 8 servings
|3/4||cup granulated sugar|
|2||eggs, lightly beaten|
|1-2/3||cups all-purpose flour|
|1-1/2||teaspoons baking powder|
|1/2||cup chocolate chips|
|Grated peel of 1 lemon|
|Juice of 1 lemon|
|1/4||to 1/2 cup powdered sugar|
|Melted chocolate (optional)|
- Turn slow cooker on LOW. Grease 2-quart soufflé dish or 2-pound coffee can; set aside. Beat granulated sugar and shortening in large bowl until blended. Add eggs, one at a time, mixing well after each addition.
- Sift together flour, baking powder and salt. Add flour mixture and milk alternately to shortening mixture. Stir in chocolate chips and lemon peel.
- Spoon batter into prepared dish. Cover with greased foil. Place in preheated slow cooker. Cook, covered, with slow cooker lid slightly ajar to allow excess moisture to escape, on LOW 3 to 4 hours or on HIGH 1 hour 45 minutes to 2 hours or until edges are golden and knife inserted into center of loaf comes out clean. Remove dish from slow cooker; remove foil. Place loaf on wire rack to cool completely.
- Combine lemon juice and 1/4 cup powdered sugar in small bowl until smooth. Add more sugar as needed to reach desired glaze consistency. Pour glaze over loaf. Drizzle loaf with melted chocolate, if desired.
|Serving Size:||1 slice (1/8 of loaf without melted chocolate drizzle)|
|Saturated Fat||5 g|
|Total Fat||17 g|
|Calories from Fat||40 %|
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