Lemon Blueberry Zucchini Bread

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup buttermilk
• 2 tablespoons fresh lemon juice (about one large lemon)
• Zest from one lemon
• 1 cup zucchini (shredded and drained)
• 3/4 cup blueberries (fresh or frozen, not thawed)
• 1 cup powdered sugar (sifted)
• 2 tablespoons fresh lemon juice or milk

Instructions

1. 1

   Preheat oven to 350 F. Butter and flour a 9x5 loaf pan.

2. 2

   whisk together flour, baking powder and salt and set aside.

3. 3

   Beat eggs with mixer until light yellow.

4. 4

   With mixer on low-medium speed, add oil and sugar, then buttermilk, lemon juice and zest.

5. 5

   Fold in zucchini.

6. 6

   Stir in dry ingredients just until combined.

7. 7

   Gently fold in blueberries.

8. 8

   Transfer batter to prepared pan and bake for 45-55 minutes.

9. 9

   Cool in pan on wire rack for 15 minutes.

10. 10

    Remove from pan and cool completely on a wire rack.

11. 11

    --- Prepare Glaze ---

12. 12

    When the bread is completely cooled, place a sheet of waxed paper under the cooling rack.

13. 13

    Prepare glaze by carefully combining glaze ingredients and drizzle over top of bread.