Ingredients
3eggs
1cupvegetable oil
1tbspvanilla extract
2¼cupswhite sugar
2cupszucchini,shredded
3cupsall purpose flour
1tspsalt
1tspbaking powder
¼tspbaking soda
2cupsfresh blueberries
1cuppowdered sugar
1tbsplemon juice
1tbspheavy whipping cream
Preparation
Preheat oven to 350 degrees F. Lightly grease 2 large loaf pans or 4 mini loaf pans.
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.
Whisk together powdered sugar, lemon juice, and heavy cream. Drizzle on top of cooled bread.
