Ingredients
Method
Preparation
- Preheat the oven to 350°F. Spray a 9×5″ loaf pan with non-stick cooking spray and set it aside.
- Place the zucchini in a cheesecloth or paper towel and squeeze out all the extra liquid. Let it sit on a paper towel until ready to use.
- In a large bowl, beat the sugar, eggs, and vegetable oil together. Then add the buttermilk and vanilla. Mix until smooth.
- Add the flour, baking powder, baking soda, and salt. Stir until combined.
- Fold in the zucchini, blueberries, the zest from 2 lemons, and the juice from 1 lemon.
Baking
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean.
- Allow it to cool in the pan for about 15 minutes before flipping it onto a cooling rack.
Icing
- Once the bread has cooled, whisk together the powdered sugar and juice from 1 lemon, then pour over the top of the bread.
Nutrition
Notes
Serve warm or at room temperature. Spread with butter or cream cheese for added richness. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can freeze for up to three months - thaw at room temperature.