Zucchini Blueberry Bread Cake With Lemon Glaze

• FOR THE BATTER:
• 3-1/4 cups Flour
• 2 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Baking Powder
• 1-1/4 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 whole Lemon, Zested
• 2 cups Sugar
• 2 Eggs, Beaten
• 1/2 cups Vegetable Oil
• 1/2 cups Applesauce (unsweetened)
• 3 cups Zucchini, Shredded
• 1 pint Fresh Blueberries
• FOR THE GLAZE:
• 1-1/2 cup Powdered Sugar
• 4 Tablespoons Lemon Juice
• 1 Tablespoon Lemon Zest

1. Preheat oven to 350 F.
2. For the bread cake, sift flour, cinnamon, nutmeg, baking powder, baking soda, salt and lemon zest into a medium sized bowl then stir until well combined.
3. In a separate large bowl, beat sugar, eggs, vegetable oil, applesauce and shredded zucchini until well combined. Carefully, mix the dry ingredients into the wet ingredients. Do not over mix. Stir in blueberries.
4. Pour into a greased spring-form pan or 13x9 baking dish. Bake for 1 hour or until a knife pulls out clean from the center. When done remove cake from the oven and set it on a rack. Make several small holes over the top of the bread cake, so the glaze can be distributed within.
5. For the glaze? In a medium sized bowl mix powered sugar, lemon juice and lemon zest together until well combined. Pour over slightly cooled bread cake. Serve and enjoy!

flour, cinnamon, nutmeg, baking powder, baking soda, salt, lemon, sugar, eggs, vegetable oil, applesauce, zucchini, blueberries, powdered sugar, lemon juice, lemon zest

Taken from tastykitchen.com/recipes/desserts/zucchini-blueberry-bread-cake-with-lemon-glaze/ (may not work)