Blueberry-Lemon Zucchini Bread

This simple and tasty zucchini bread recipe is great to serve for your friends and family, whether if it’s for brunch, dessert, or even a scrumptious side dish, this luxury bread will curb everyone’s sweet tooth! The blueberry and lemon combo topped with toasted almonds, is a great mix of satisfying and healthy. A fun twist on your standard zucchini bread! Give it a try!

• 1 Tbs lemon zest
• 1 1/2 cups shredded zucchini
• 2 cups fresh blueberries
• 1/4 cup confectioners sugar
• 1 Tbs toasted sliced almonds
• 1 teaspoon lemon juice

Directions

1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and spread oats on a rimmed baking sheet. Bake until lightly toasted, (takes about 10 minutes) and let cool for 10 minutes.
2. Move the oats into a large bowl. Next, add flour, baking powder and salt (whisk works best). Then combine eggs, sugar, oil and lemon zest in a medium bowl and add zucchini and stir until mixed. Add the zucchini mixture to the flour mixture, fold until incorporated then add blueberries.
3. In the prepared loaf pan, pour in the batter then bake until golden brown. Insert a toothpick in the center until it comes out clean, around 65 minutes. Let cool 5 minutes.insert knife along side of the pan and transfer to a wire rack. Let cool for an hour.
4. Last, whisk confectioners’ sugar and lemon juice in a small bowl until smooth then drizzle the glaze over the cooled loaf and sprinkle with almonds.
5. Enjoy!