This recipe was adapted from a delicious recipe on a food blog Mama Steph loves, called On My Plate.
Blueberry Zucchini Bread
1 cup oil
2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 cup blueberries
Beat eggs until foamy.
Add oil, sugar, zucchini, and vanilla.
Sift dry ingredients together and gradually add to egg mixture.
Fold blueberries into batter.
Fill 2 loaf pans (8"x4"x2.5") 3/4ths full.
Bake at 350 for 1 hour. (May want to check at 45 minutes, but it took about 1hr and 15-20 min for mine to fully bake...toothpick to come out clean.)
When cooled, drizzle with this icing, if you'd like.
3 tablespoons butter, softened
3 ounces cream cheese, softened
2 cups powdered sugar
zest of 1 lemon
juice of 1 lemon (may need just a bit more, or add a bit of milk)
Beat butter and cream cheese till smooth.
Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.
Pour over cooled cake and serve.