Blueberry Zucchini Bread

This was our simple Mother’s Day dessert, one loaf shared with a neighbor. Moist, studded with blueberries and zucchini with a sweet glaze – it’s great with a cup of coffee in the morning or al a mode after dinner.

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon cinnamon
• 3 large eggs, lightly beaten
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 3 teaspoons vanilla extract
• 2 cups granulated sugar
• 2 cups shredded zucchini (excess moisture wrung out in a kitchen towel)
• 1 pint blueberries
• 6 tablespoons confectioners sugar
• 1 tablespoon milk

1. Preheat oven to 350º.  Grease two 4″ x 8″ loaf pans.
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
3. In a large bowl, lightly beat the eggs, and add oil, applesauce, vanilla, sugar, and zucchini. Add the flour mixture and fold in the blueberries.
4. Bake for 50 to 60 minutes, testing with a toothpick. Let cool on a wire rack for 15 minutes before turning out of pan.
5. In a measuring cup, whisk confectioners sugar and milk until smooth. Drizzle over loaves.