zucchini blueberry bread |

zucchini blueberry bread

Desciption

this is my lightened version of recipe #70287. i made it multiple times this summer and it always turned out great - very flavorful & moist. i did find that if you use frozen blueberries, do not thaw them or your batter will turn blue/green! if using frozen, you will need to bake it a little longer as your batter is going into the oven colder. also, if you don't have zucchini, yellow summer squash makes an excellent substitute!

Steps

Preheat oven to 350f
In a large bowl
Combine egg
Egg substitute
Oil
Buttermilk
Sugar
Zucchini
Vanilla
Almond extract
And lemon zest
Sift dry ingredients together and add to zucchini mixture
Gently fold in blueberries & walnuts
Pour into 2 greased & floured 8x4-inch bread pans
Or one bundt pan
Bake for 1 1 / 4 hours or until golden brown & toothpick inserted comes out cleanly
Let cool for about 15 minutes
Then invert onto wire rack to cool completely
To make glaze: once cake / bread has cooled
Melt butter over low heat
Then stir in lemon zest and powdered sugar
Stir in lemon juice
1 tbsp at a time
Until smooth and a good consistency
Drizzle over cake / bread and sprinkle with freshly grated lemon zest
"if you are unsure if it is done or not
Add a few more minutes - its almost impossible to over-bake this !"

Step 11

Total Time in Minute 95

Ingredients Count 19

See More Relate Photo

Ingredients

Egg

Egg substitute

Canola oil

Buttermilk

Sugar

Zucchini

Vanilla

Almond extract

Lemon zest

Flour

White whole wheat flour

Baking powder

Baking soda

Salt

Fresh blueberries

Walnuts

Butter

Powdered sugar

Fresh lemon juice

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