2tablespoonsfresh lemon juiceabout one large lemon
Zest from one lemon
1cupzucchinishredded and drained
3/4cupblueberries fresh or frozen, not thawed
2tablespoonsfresh lemon juice or milk
Preheat oven to 350 F. Butter and flour a 9x5 loaf pan.
whisk together flour, baking powder and salt and set aside.
Beat eggs with mixer until light yellow.
With mixer on low-medium speed, add oil and sugar, then buttermilk, lemon juice and zest.
Fold in zucchini.
Stir in dry ingredients just until combined.
Gently fold in blueberries.
Transfer batter to prepared pan and bake for 45-55 minutes.
Cool in pan on wire rack for 15 minutes.
Remove from pan and cool completely on a wire rack.
When the bread is completely cooled, place a sheet of waxed paper under the cooling rack.
Prepare glaze by carefully combining glaze ingredients and drizzle over top of bread.
After greasing and flouring the loaf pan, wrap a paper towel around your finger and wipe clean the top one-inch of the inside of the pan. This keeps the top of the bread from curling up around the edges, allowing it to crown better.
Drain your zucchini through a sieve, but don’t toss the juice. Save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.
Never over beat a quick bread or muffin batter as it can cause the baked good to be tough. Fold or stir in dry ingredients just until they disappear or almost disappear.
A simple hand mixer is perfect for beating the eggs and wet ingredients, no need for a big Kitchenaid for this recipe. Especially since you will be folding in remaining ingredients by hand.