Zucchini Bread with Lemon Glaze

This is super moist without a lot of butter or oil.  My new favorite.

Ingredients

1 1/2 c. packed zucchini, shredded

1 cup packed brown sugar

2 eggs

3/4 cup butter milk (make your own by putting 1 T. vinegar in a measuring cup and enough milk to fill it to the one cup line.  Let it sit for about five minutes)

1/4 cup melted butter

1 tsp. vanilla

2 cups flour (you can use half of it whole wheat flour)

1 T. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. salt

For the glaze:

3 T. butter

juice of one lemon

enough powdered sugar to make the consistency you like (start with 1 1/2 cups and add more)

Preheat oven to 350 and grease a loaf pan. I like using small bundt pans for this.  Cream together sugar and eggs.  Add vanilla, zucchini, melted butter, and buttermilk.  Combine dry ingredients and slowly add it to the liquid.  Stir until moist and pour into loaf pan.  Bake for about 50-55 minutes. Let it cool and pour glaze over it.  

Blueberry Crumble

One of the best desserts I've made lately; it tastes just like blueberry pie.

Ingredients

1/2 cup white sugar

1/2 cup packed brown sugar

1 tsp baking powder

3 cups of flour (you can go half whole wheat flour half white flour)

1 cup softened butter

1 egg

1 tsp vanilla

1/4 tsp salt

1/4 tsp cinnamon

4 cups blueberries (fresh or frozen)

1/2 cup sugar

1 1/2 T. cornstarch

Grease a 9x13 pan and preheat the oven to 375 degrees F.  Mix together sugars, baking powder, flour, salt and cinnamon.  With a pastry blender, but in the softened butter, egg and vanilla.  Keeping blending until the dough is crumbly.  Pat half of this mixture into the bottom of your pan.

In another bowl mix together 1/2 cup of sugar and cornstarch.  Add blueberries and stir well.  Spread blueberry mixture over crust.  Crumble the rest of the dough mixture over the blueberries.  Bake for about 45 minutes.  Cool completely before serving.  Enjoy!