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Monday Morning in the Kitchen: Blueberry Zucchini Bread

Not too long ago, my blogging friend DeeAnn from Snippets 'N Stuff posted this recipe for Blueberry Zucchini Bread with Lemon Glaze.  Even the title made me drool.  I knew I had to try it.

I made just a few changes. 



Blueberry Zucchini Bread with Lemon-Buttermilk Glaze

Preheat oven to 350 degrees, and grease bread pan.

Stir together:  2 c. flour, 3/4 c. sugar, 2 t. baking powder, 1/2 t. baking soda, 1 t. cinnamon, 1/2 t. salt, 2 t. dried lemon zest, and 2 t. milk powder.  You may omit the milk powder if you choose to use fresh (liquid) milk.

Add 1 c. shredded zucchini.

In a small bowl, combine 2/3 c. water (or milk, if you didn't use powdered), 1/3 c. melted butter, 1 egg, and 1 t. vanilla. Add liquid ingredients to flour mixture, and stir until combined.

Gently fold in 3/4 c. fresh or frozen blueberries.  Add dough to bread pan and bake for 55 minutes, or until done.

Let cool 10 minutes in pan.  While bread is cooling, mix together 1/4 c. powdered sugar, 1 T. lemon juice, and 1/4 t. buttermilk powder (or 1 t. fresh buttermilk).  After 10 minutes, remove bread from pan and brush glaze on top of warm bread. 


 Thanks for a bounteous harvest, and for friends who share recipes!


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Comments

  1. Okay, this one is definitely going to be tried! It sounds and looks soooo good!

    ReplyDelete

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