Lemon/Blueberry Zucchini Bread with Lemon Glaze
- 1 3/4 cups flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 cup sugar
- zest from 1 lemon
- juice from half a lemon
- 1/2 cup buttermilk
- 1 cup finely grated zucchini, (after lightly squeezing in paper towels to remove moisture)
- 1 cup fresh blueberries
Glaze ingredients:
- 1 cup confectioners sugar
- juice from half a lemon
-Preheat your oven to 350 degrees fahrenheit. Spray a 9 x5 loaf pan with cooking spray.
-In a medium bowl, whisk together flour, cornstarch, salt and baking powder. Set aside.
-Beat eggs in the bowl of your mixer. Add coconut oil and sugar and beat until blended.
-Add lemon zest, lemon juice and buttermilk and beat until blended.
-Add zucchini and mix on a low speed until blended. Add dry ingredients and mix until
combined. Stir in blueberries by hand just until incorporated.
-Pour the batter into your prepared pan. Bake for 60 to 70 minutes, until it passes the
toothpick test. Remove from pan after 10 minutes and allow to cool completely.
-For the glaze: in a small bowl, stir the confectioners sugar and the lemon juice with a
fork until smooth. It will be thick! If you feel it is too thick, add water one teaspoon at
a time until desired consistency. Spread glaze over the top of the bread.