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.