Blueberry Zucchini Bread with Lemon Glaze

It's that time of year again. My zucchini plants are producing squash like rabbits produce bunnies.

This morning, I searched the Internet hoping to find a recipe for zucchini bread made with brown sugar, but came across this recipe and decided to try it instead. After all, my husband loves lemon and I happened to pick up some blueberries at Costco just yesterday.

I adapted the recipe a bit. Here is my version:

Blueberry Zucchini Bread with Lemon Glaze

2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup shredded zucchini
2/3 cup milk
1/3 cup melted butter
2 tsp. lemon zest
1 egg
3/4 cup blueberries

Glaze:

1/2 cup powdered sugar
juice from 1/2 lemon
1 tsp milk

Preheat oven to 350 degrees. Spray 8x4 loaf pan with non-stick spray.

In a large bowl, mix all ingredients (except for blueberries).

Gently fold in blueberries and spoon into greased pan...

Bake approximately 55 minutes, testing with a toothpick. Allow to cool in pan for 10 minutes.

Remove and cool completely...

For glaze:

Whisk powdered sugar, milk and juice from 1/2 lemon, Drizzle over bread...

Would you like to try another terrific recipe using zucchini? Click on my Creamy Zucchini Casserole.  It is scrumptious!

Lemon Crinkle Cookies

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 whole egg

1 teaspoon lemon zest

1 Tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1-1/2 cups all-purpose flour

1/2 cup powdered sugar

Directions:

Preheat oven to 350 degrees. Grease baking sheets lightly with non-stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in slowly all dry ingredients except powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Shape a teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If desired, dust cookies lightly with powdered sugar before serving.

This recipe was graciously given to me by my neighbor Tiffany, who is always baking up something delicious.