Blueberry Zucchini Lemon Bread
quick and tasty bread, this make 2 large loaves or several small ones
- 3 extra large eggs large are fine
- 1 cup vegetable oil
- 1 tablespoon good vanilla extract
- 21/4 cups sugar
- 2 cups shredded zucchini squeeze excess liquid out
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
- 1 small lemon zested add a little or a lot - your choice
- 1 cup powdered sugar
- 1 small lemon juiced use the lemon you zested
- 1 tablespoon milk optional
Pre-heat oven to 350'F. lightly greased 2 large loaf pans or several mini pans. whatever you have on hand. You might want to cut parchment paper to fit your pans to lift out the bread intact. I did not and will next time. the bread is a wet dough and doesn't like to come out of the pans nicely.
in a large mixing bowl add the eggs, oil, vanilla and sugar. beat on low till combined. Fold in the zucchini. add the flour, salt, baking powder and soda beat till combined. gently fold in the blueberries. Pour into the prepared loaf pans.
Bake for 50 minutes or until a toothpick comes out clean. adjust timing for the size loaf pans you are using; smaller pans less time. Cool for 20 minutes, remove from loaf pans carefully to a wire rack to cool completely.
whisk together the lemon juice, powdered sugar if you are opting not to add milk then I would drizzle this on top of the warm bread.
If you decide to add milk to the glaze then I would wait for the bread to cool completely before your drizzle.