Zucchini Bread with Citrus Glaze

Every month the Food Network Magazine does a special article called Mix & Match where they show you different ways to customize your favorite foods. In the May 2011 issue they did Mix & match Quick Breads, which provided me with so many different options, so I had a really hard time deciding which one to make first. I settled on the zucchini bread and threw in raisins and topped it with their citrus glaze for good measure. It turned out fantastic! I'm looking forward to making a few more combo's soon--especially the Banana Bread with Chocolate Chips and Chocolate Glaze (yum)!

Zucchini Bread
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Ingredients
1 cup zucchini, shredded and squeezed dry
1 cup raisins
1 1/4 cup whole wheat flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1/2 cup vegetable oil
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 teaspoon citrus zest

For the glaze:
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon citrus juice
1 teaspoon citrus zest

Mix 11/4 cups whole wheat flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1.2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins. In a medium bowl, whisk 2 eggs, 1/2 cup vegetable oil, 1/2 cup yogurt, 1 teaspoon vanilla extract and 1 teaspoon citrus zest. Stir your zucchini into the egg mixture, then fold into the dry misture until just combined.

Spread the batter in the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool for 30 minutes in the pan on a rack, then turn out onto the rack to cool completely.

Next prepare the glaze: Whisk 1 cup confectioners' sugar, 1 tablespoon each milk, and citrus juice, and 1 teaspoon citrus zest. Pour onto cooled bread. Let the glaze stand 15 to 20 minutes.

Creating my own combination was so much fun, and delicious! You can expect to see many more Mix & Match creations on our blog.