Zucchini-Blueberry Bread

• 1 egg, beaten
• 12 cup egg substitute
• 13 cup canola oil
• 23 cup buttermilk
• 2 cups sugar
• 3 cups grated zucchini
• 2 teaspoons vanilla
• 12 teaspoon almond extract
• 2 teaspoons lemon zest (optional)
• 1 12 cups flour
• 1 12 cups white whole wheat flour
• 12 teaspoon baking powder
• 1 14 teaspoons baking soda
• 1 teaspoon salt
• 2 cups fresh blueberries or 2 cups frozen blueberries
• 1 cup chopped walnuts
• 13 cup butter or 13 cup margarine
• 2 cups powdered sugar
• 2 -4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

1. Preheat oven to 350F.
2. In a large bowl, combine egg, egg substitute, oil, buttermilk, sugar, zucchini, vanilla, almond extract, and lemon zest (if desired).
3. Sift dry ingredients together and add to zucchini mixture.
4. Gently fold in blueberries & walnuts.
5. Pour into 2 greased & floured 8x4-inch bread pans, or one bundt pan.
6. Bake for 1 1/4 hours or until golden brown & toothpick inserted comes out cleanly.
7. (Baking time is listed for bread pans).
8. Let cool for about 15 minutes, then invert onto wire rack to cool completely.
9. To make glaze: Once cake/bread has cooled, melt butter over low heat, then stir in lemon zest and powdered sugar.
10. Stir in lemon juice, 1 tbsp at a time, until smooth and a good consistency.
11. Drizzle over cake/bread and sprinkle with freshly grated lemon zest.
12. Note: Because of the amount of moisture in this recipe, you may need to bake it longer than you might think.
13. If you are unsure if it is done or not, add a few more minutes - it's almost impossible to over-bake this!

egg, egg substitute, canola oil, buttermilk, sugar, zucchini, vanilla, almond, lemon zest, flour, whole wheat flour, baking powder, baking soda, salt, fresh blueberries, walnuts, butter, powdered sugar, lemon zest

Taken from www.food.com/recipe/zucchini-blueberry-bread-263560 (may not work)