1eachlemon zested and juicedzest and juice kept separate
Preheat oven to 350 degrees F. Grease and flour the inside of a 9" x 5" loaf pan, unless it is dark-coated. Then you don't need to do anything to prepare it.
Sift all dry ingredients together and set aside.
Add the vegetable oil, sugar, and vanilla bean paste to the bowl of a stand mixer fitted with a paddle attachment and mix to incorporate.
Add grated Zucchini and mix.
Remove mixing bowl from the stand mixer and gently stir all dry ingredients by hand until just incorporated.
Add blueberries and lemon zest and fold in lightly. Don't overmix.
Pour into the prepared loaf pan and bake for 60 minutes, until a tooth pick inserted comes out clean. Allow to rest in the pan for 10 minutes, then remove to wire rack.
Make a glaze with the juice of the lemon and the confectioners' sugar adding the lemon juice to the sugar only enough to make a thick consistency glaze. Drizzle the glaze over the loaf after it has been removed from the pan.
Smaller zucchini will have fewer seeds to deal with. I prefer them for baking.
I like to drizzle some of the glaze onto the loaf while it's still warm so it soaks in a bit. I add the rest of the glaze once it's fully cooled.
This loaf is delicious served warm with extra glaze. It can also be wrapped in foil and then in plastic and frozen for up to 2 months.
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