blueberry lemon zucchini bread

Pancake

Blueberry-Lemon Zucchini Bread

This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious--and more interesting--than standard zucchini bread, too!

Ingredients

½ cup old-fashioned rolled oats
2 cups white whole-wheat flour
2 teaspoons baking powder
¾ teaspoon salt
2 large eggs
1 cup sugar
6 tablespoons grapeseed oil
1 tablespoon lemon zest
1 ½ cups shredded zucchini
2 cups fresh blueberries
¼ cup confectioners' sugar
1 teaspoon lemon juice
1 tablespoon toasted sliced almonds

Directions

Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Evenly spread oats on a rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Let cool for 10 minutes.
Transfer the oats to a large bowl. Add flour, baking powder and salt; whisk to combine. Combine eggs, sugar, oil and lemon zest in a medium bowl; add zucchini and stir until incorporated. Add the zucchini mixture to the flour mixture; fold until just combined. Fold in blueberries.
Pour the batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, about 65 minutes. Let cool in the pan for 5 minutes. Run a knife along the sides of the loaf to loosen it from the pan; invert onto a wire rack. Let cool completely, about 1 hour.
Whisk confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled loaf; sprinkle with almonds.