Zucchini Quick Bread with Blueberries and Lime

By Taste of Lime

Made with extra virgin olive oil, this quick bread not only tastes delicious, but it has the added health benefits associated with olive oil. The blueberries and zucchini have their own list of vitamins and antioxidants as well. It’s easy to make and tastes even better the next day, assuming that there’s any left the next day.

Baking with Olive Oil

We find that citrus provides a nice balance to the assertive flavor of the extra virgin olive oil. We add lime zest to this quick bread and top it with a glaze made with lime juice and powdered sugar.

Zucchini Quick Bread with Blueberries and Lime

Servings: 12 slices
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Ingredients

1 1/2 cups all-purpose flour (spoon and sweep method of measuring)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1 cup grated zucchini
2/3 cup sugar
1/3 cup extra virgin olive oil
1 egg
1 tablespoon lime zest
1 cup blueberries

For the Glaze

1/2 cup powdered sugar
1 tablespoon lime juice

Directions

Preheat the oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of an 8.5-x-4.5-inch (light metal) loaf pan.

Combine the flour, baking soda, baking powder, and salt in medium-sized bowl, and set aside.

In a large bowl, mix together the zucchini, sugar, oil, egg, and lime zest. Add the dry ingredients and stir just until combined. Gently fold in the blueberries.

Spoon the batter into the bread pan (it will be thick). Place it in the center of the oven and bake 50 to 55 minutes, or until a knife inserted in the center comes out clean.

Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the bread. Turn it out onto the rack to continue cooling.

To make the glaze, combine the lime juice and powdered sugar in a small bowl. Place a piece of wax paper or foil under the rack to catch any excess glaze. Drizzle the glaze over the zucchini bread while it’s still warm, letting it drip down the sides.