Honey Zucchini Bread
By: Fay Jarrett
Ingredients
□ 2 cups shredded zucchini
□ 1 pint fresh blueberries
□ 1 cup vegetable oil
□ 1 tablespoon vanilla extract
□ ½ cup & 2 tablespoons honey
□ 3 cups all-purpose flour
□ 1 cup powdered sugar
□ 1 tablespoon lemon juice
□ 1 tablespoon half & half cream
□ 3 eggs
□ 1 teaspoon salt
□ 1 teaspoon baking powder
□ ¼ teaspoon baking soda
Directions for Bread
Step 1
Preheat your oven to 350°F. Lightly grease either 2 large loaf pans or 4 mini loaf pans.
Step 2
In a large bowl, beat together eggs, oil, vanilla and honey. Fold in the zucchini. Beat in the flour, salt, baking powder and baking soda. Gently fold in blueberries. Pour into the prepared loaf pans.
Step 3
Bake for 50 minutes or until a toothpick comes out clean. Cool for 20 minutes and transfer to wire racks to cool completely.
Note: With honey, the bread will be a bit heavier and may take a little longer to bake.
Directions for Lemon Glaze
Step 1
Whisk together powdered sugar, lemon juice and cream.
Step 2
Drizzle on top of cooled bread.
