Sunday, July 17, 2016

Glazed Lemon Blueberry Zucchini Bread


Glazed Lemon Blueberry Zucchini Bread

Ingredients
  • 2 cups gluten free flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 1⅓ cups sugar
  • 2 TB lemon juice
  • 1 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
  • 1 cup fresh blueberries
Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk
Instructions
  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini & blueberries until mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9x5 loaf pan.
  6. Bake at 350 for 45-60 minutes.
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.





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