Ingredients
Method
- Preheat your oven to 350°F. Lightly grease 4 mini-loaf pans or 2 standard loaf pans.
- In a large bowl, whisk together the eggs, vegetable oil, vanilla extract, and granulated sugar until well combined. Fold in the grated zucchini, then add the flour, kosher salt, baking powder, and baking soda. Mix just until the dry ingredients are incorporated. Gently fold in the fresh blueberries.
- Divide the batter evenly among the prepared pans. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pans for 25 minutes, then turn out onto a wire rack to cool completely to room temperature.
- For the glaze, whisk together the sifted powdered sugar and fresh lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled loaves before serving.
Nutrition
Notes
To avoid a dense loaf, do not overmix the batter once the flour is added. Squeeze as much liquid as possible from the grated zucchini to prevent a soggy center. Gently fold the blueberries to keep them from bursting. Line your pans with parchment paper for easy removal. Store the bread at room temperature for 3 to 4 days, or refrigerate for up to a week. This bread freezes well for up to 3 months; thaw at room temperature before serving.