Remember when a few months ago I told you I have zucchini galore. (And still do and it is now January of the following year.) Well today I have a craving for my MOST favorite zucchini bread recipe. I have several different breads I like, and will periodically pass the recipes on, but this is the one I like the most. I got it this past fall at our Eastern Idaho State Fair. I attended a workshop taught by Nancy Weber, and it is her recipe. (Terry)
BLUEBERRY LEMON POPPY ZUCCHINI BREAD
1 C canola oil
2 C sugar
1 1/2 tp lemon extract (yes, extract, not juice)
1/2 - 1 tp almond extract
1 TB grated lemon peel
2 1/2 C grated zucchini
1 TB poppy seeds
2 1/2 C flour
1 tp salt
1 tp baking soda
1 tp baking powder
1 1/4 C blueberries
In a large bowl, mix oil and sugar, by hand. Add eggs and extracts. Mix well. Stir in zucchini lemon peel, and poppy seeds.
In a separate bowl mix together flour, salt, baking soda and baking powder. Add dry ingredients to wet ingredients. Stir until combined. Gently fold in blueberries. Pour into 2 greased loaf pans. Bake at 350 for 40 minutes or until toothpick inserted in come out clean. Let cool 10 minutes, then remove from pans.
Mix together: 2 tp lemon juice, 2 TB butter, 1 tp almond extract, 1 TB milk, and 1+ C powdered sugar to desired consistency. Spoon over mostly cooled bread. Let cool completely to allow glaze to set up.