Lemon and Blueberry Zucchini Bread
Description
You may need to double this recipe and make 2 loaves, it's that good. The zucchini makes the texture soft, but no one would ever guess that it is in there if you don't tell them. The lemons and blueberries add wonderful flavor and the lemon glaze finishes
Ingredients
3/4 c. sugar
2 large eggs
1/2 c. vegetable oil
1/2 c. buttermilk
1 t. vanilla
2 c. all-purpose flour, sifted
1 t. baking powder
1 t. baking soda
1 c. grated zucchini, water removed
1 pint blueberries
2 lemons, zested and juiced (juice divided)
1 c. powdered sugar
Directions
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Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray; set aside.
Remove the water from the grated zucchini by placing it in a cheesecloth or paper towels, then squeeze the water out over the sink.
In a large bowl, beat together sugar, eggs and vegetable oil; add buttermilk and vanilla; mix until smooth. Add in flour, baking powder and baking soda; stir until combined. Fold in zucchini, blueberries, lemon zest from both lemons and the juice from 1 lemon.
Pour batter into prepared pan. Bake for 40-50 minutes, or until a toothpick comes clean. Cool in pan for about 15 minutes; flip over onto a cooling rack.
Lemon Glaze:
When bread has cooled, whisk together the powdered sugar and juice from 1 lemon; pour over the top of the bread.
Makes 1 loaf.