1½ cups all-purpose flour

½ tsp salt

¾ tsp baking powder

½ tsp baking soda

¾ cup sugar

Zest of one lemon

2 eggs, beaten

½ cup oil

1½ tsp fresh lemon juice

1 cup blueberries

1 cup grated zucchini, squeezed dry

Glaze (optional)

1 cup powdered sugar

Pinch of salt

4 tsp fresh lemon juice

Preheat the oven to 350 F and prepare a 9×5-inch loaf pan by spraying it with cooking spray, laying a piece of parchment or waxed paper in the bottom of the pan, spraying again, and lightly dusting with flour.

Mix flour, salt, baking powder, and baking soda in a small bowl and set aside.

Mix the sugar and lemon zest in a large bowl. Use a large mixing spoon to press the zest into the sugar until it is pale yellow and uniformly mixed. Add the dry zucchini to the lemon sugar, along with the eggs, oil, and lemon juice. Beat it all together until uniformly mixed.

Stir the dry ingredients into the wet ingredients and mix thoroughly. Fold in the blueberries. Pour the batter into the prepared loaf pan and smooth the top. Bake for 40 to 50 minutes until the loaf is golden brown and a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan on a wire rack, then loosen the loaf by running a butter knife along the edges. Remove the loaf from the pan, remove the paper from the bottom of the loaf, and finish cooling on the rack.

For the glaze, mix the ingredients and drizzle over the cooled loaf before serving. Store it wrapped in a cool, dry place or refrigerate. The bread can also be made in smaller, 5×3-inch loaves and baked for 30 to 40 minutes.

Recipe courtesy of Yvonne Bertke, St. Meinrad