Blueberry Zucchini Bread

 This bread is so moist and the light lemon glaze just makes it perfect!  I eat a whole loaf myself:(

• Ingredients:
• 3 eggs
• ▢1 cup vegetable oil
• ▢1 Tablespoon vanilla extract
• ▢2 1/4 cups white sugar
• ▢2 cups shredded zucchini
• ▢3 cups all-purpose flour
• ▢1 teaspoon salt
• ▢1 teaspoon baking powder
• ▢1/4 teaspoon baking soda
• ▢1 pint fresh blueberries

Lemon glaze:

• ▢1 cup powdered sugar
• ▢1 Tablespoon Lemon Juice- I added a little lemon zest
• ▢1 Tablespoon Heavy Whipping Cream- I just used milk

• Preheat oven to 350 degrees. Lightly grease 2 large loaf pans (I did 1 large loaf and 4 mini)
• In a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, and baking soda. Gently fold in blueberries. Pour into the prepared loaf pans.
• Bake for 50 minutes or until a toothpick comes out clean. Cool for 20 minutes and transfer to wire racks to cool completely.

TO make the lemon glaze:

• Whisk together powdered sugar, lemon juice, and heavy cream. Drizzle on top of cooled bread.

https://therecipecritic.com/blueberry-zucchini-bread-lemon-glaze/#wprm-recipe-container-66100

•