April Showers Recipe: "Zucchini Bread with Sweet Buttermilk Glaze"

Spring is here, or in the case of here in New York, it is trying to get here. With the arrival of spring comes a multitude of milestones such as bridal showers, baby showers, graduations, Mother's Day and Father's Day celebrations. Cakes and cupcakes are both fun treats to serve in celebration of these occasions but I am also a fan of serving a tasty quick bread. Here is a zucchini bread topped with a sweet buttermilk glaze for a perfect addition to any springtime menu.   

"Zucchini Bread with Sweet Buttermilk Glaze"

* makes one loaf

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoons ground nutmeg
1/4 teaspoons salt
2/3 cup milk
1/3 cup butter, melted
1 large egg 
1 cup shredded zucchini (1 medium zucchini)

Glaze:
1/2 cup powdered sugar
3 teaspoons buttermilk


Preheat oven to 350 degrees.  Spray 8 x 4 loaf pan with non-stick spray. In large bowl, combine flour, sugar, baking powder, baking soda, nutmeg, and salt.  Stir to combine and set aside. In separate bowl, combine milk, melted butter, zest and egg.  Add to dry flour mixture in thirds until all of mixture has been added. Place shredded zucchini on paper towel. Place another paper towel over zucchini and absorb excess moisture in zucchini. Add zucchini to mixture and stir until combined. Pour batter into prepared pan. Bake 50-55 minutes or until a wooden pick inserted in the center comes out clean.  Place on wire cooling rack for 10 minutes.  Remove from pan and let cool completely on wire rack. In small bowl, combine powdered sugar and buttermilk. Stir until well-combined. Drizzle glaze over bread. Enjoy!