Lemon Blueberry Zucchini Bread

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• Today is a baking day!! I don't know why but this is the third recipe we have tried today- Ryan's new pizza crust is up next.  I found a recipe for lemon zucchini bread, and I have left over grated zucchini from the pancakes we made for lunch so I thought I'd give it a try. I like extra lemon- so I added some. And I had too much zucchini, so I added it too- and left out the oil. Ryan said to add blueberries, so I did. I hope it turns out well. The batter was delicious! It's still in the oven. It's going to be Sunday morning breakfast. 

• 3/4 cup granulated sugar
• zest of 2 medium to large lemons 
• 1 large egg
• juice of 1 lemon
• 1 teaspoon pure vanilla extract
• 3 cups shredded zucchini 
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1 cup fresh blueberries

Combine the sugar and lemon zest.  Add the zucchini, egg, lemon juice and vanilla. Mix in salt, baking soda, and cinnamon. Stir the flour into the zucchini mixture until combined. Fold in Blueberries Pour the batter into the prepared pan.

Pour into a greased 8x4 inch loaf pan and bake at 325 degrees for 55 to 60 min, or until a toothpick inserted in the center of the bread comes out clean. 

Cool on wire rack and cool in pan for about 10 minutes. Turn bread out on a wire rack to cool completely. 

Once bread is cooled, glaze.  This recipe made way too much frosting! I think I ended up with almost double what I needed. And I had to use more than 1 cup powdered sugar. 

• 1 cup powdered sugar
• Juice of 1 lemon or less
• ¼ teaspoon vanilla extract

In a medium bowl, whisk together the confectioners' sugar, lemon juice and vanilla. Add more sugar as needed for correct consistency. Drizzle the glaze over the bread.