Lemon Blueberry Zucchini Bread with Lemon Glaze
Ingredients
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2 cups unbleached all-purpose flour
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2 tsp baking powder
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1/2 tsp salt
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2 eggs
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1/2 cup vegetable oil
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2/3 cup sugar
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1/2 cup buttermilk
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Juice of 1 lemon or 2 tbsp lemon juice
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Zest of 1 lemon
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1 cup grated zucchini
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1/2 to 1 cup of blueberries
Lemon Glaze:
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1 cup powdered sugar
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Juice of 1 lemon or 2 tbsp lemon juice
Method
- Preheat oven to 35o ⁰F. Grease and flour a 9×5″ loaf pan, set aside. In large bowl, blend flour, baking powder, and salt.
- In the mixer bowl beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the buttermilk, lemon juice and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix. Stir in blueberries.
- Pour batter into prepared 9×5″ loaf pan and bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.
- In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set. Serve.