Instructions

• Heat oven to 350 degrees. Lightly grease four mini-loaf pans.
• In a large bowl, beat eggs, oil, vanilla, lemon juice and sugar. Fold in zucchini. In a separate bowl, combine flour, salt, baking powder, baking soda and cinnamon. Add into zucchini mixture and beat until well-combined. Gently fold in blueberries. Divide evenly between prepared mini-loaf pans.
• Bake 50 minutes or until a knife inserted in the center of loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lemon Glaze

• 1/3 cup lemon juice 2 cups confectioners' sugar 2 tablespoons butter, melted 1 tablespoon water In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the loaf and pour glaze over.

Notes

• May add 1 package finely chopped walnuts for added flavor. Top with lemon glaze. If using only 2 large loaf pans, bake for 1 hour 20 minutes or so.