It’s that time of year again for gardeners. You know, when the zucchini plants explode with a profusion of fruit. No worries! I’ve got another zucchini recipe that will help to put more of those fruits to delicious use.

It has been a number of years since I have featured a quick bread starring this Summer staple. Six years to be precise. And it was a great one! We breakfasted on that zucchini bread during an adventure vacation to the San Juan Islands in the Pacific Northwest. Mary Ann Bruno of Lakedale Resort in Friday Harbor, WA shared the recipe and her secrets for making it with me during a conversation we had on baking. Here’s a link to Mary Ann’s recipe in case you missed this gem back in 2016: Mary Ann’s Zucchini Bread.

Today’s recipe is a bit different from classic zucchini breads. It includes oatmeal and whole-wheat flour. Along with the zucchini, there are also blueberries in it. A lemon glaze and toasted almonds are the finishing touches. Whether it is served as breakfast, a snack, or dessert, it is delicious and full of Summer fruit!

Blueberry-Lemon Zucchini Bread (adapted from eatingwell.com) Total Time Required: 2 hours 30 minutes, Active Time: 20 minutes, Bake Time: 65 minutes, Cool Time: 1 hour, Makes: 1 loaf, 12 servings

Ingredients:

• 1/2 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 1 cup sugar
• 6 tablespoons vegetable oil
• 1 tablespoon lemon zest
• 1-1/2 cups shredded zucchini, about 10 ounces
• 2 cups fresh blueberries, about 12 ounces
• 1/4 cup confectioners’ sugar
• 1-1/2 teaspoons lemon juice
• 1 tablespoon toasted sliced almonds

Directions:

Preheat the oven to 350ºF. Coat a 9-by-5-inch loaf pan with cooking spray. Evenly spread the oats on a rimmed baking sheet. Bake them until they are lightly toasted, about 10 minutes. Let the oats cool for 10 minutes.

In a large mixing bowl, combine the oats, flours, baking powder, and salt. Whisk them together to combine.

In a medium mixing bowl, combine the eggs, sugar, oil, and lemon zest.

Add the zucchini to the bowl and stir until it is incorporated.

Add the zucchini mixture to the flour mixture, folding it in until just combined.

Fold in the blueberries.

Pour the batter into the prepared loaf pan. Bake the bread until a toothpick inserted in the center comes out clean, about 65 minutes.

Let the bread cool in the pan on a wire rack for 10 minutes. Run a knife along the sides of the loaf to loosen it from the pan then invert the loaf onto a wire rack. Let it cool completely, for about 1 hour.

When the bread is completely cooled, whisk together the confectioners’ sugar and lemon juice in a small bowl until it is smooth. Drizzle the glaze over the cooled loaf, then sprinkle the top with the almonds.

This is a delicious addition to my zucchini recipe files!  ~Linda

Blueberry-Lemon Zucchini Bread (adapted from eatingwell.com) Total Time Required: 2 hours 30 minutes, Active Time: 20 minutes, Bake Time: 65 minutes, Cool Time: 1 hour, Makes: 1 loaf, 12 servings

Ingredients:

• 1/2 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 1 cup sugar
• 6 tablespoons vegetable oil
• 1 tablespoon lemon zest
• 1-1/2 cups shredded zucchini, about 10 ounces
• 2 cups fresh blueberries, about 12 ounces
• 1/4 cup confectioners’ sugar
• 1-1/2 teaspoons lemon juice
• 1 tablespoon toasted sliced almonds

Directions:

Preheat the oven to 350ºF. Coat a 9-by-5-inch loaf pan with cooking spray. Evenly spread the oats on a rimmed baking sheet. Bake them until they are lightly toasted, about 10 minutes. Let the oats cool for 10 minutes.

In a large mixing bowl, combine the oats, flours, baking powder, and salt. Whisk them together to combine. In a medium mixing bowl, combine the eggs, sugar, oil, and lemon zest. Add the zucchini to the bowl and stir until it is incorporated. Add the zucchini mixture to the flour mixture, folding it in until just combined. Fold in the blueberries.

Pour the batter into the prepared loaf pan. Bake the bread until a toothpick inserted in the center comes out clean, about 65 minutes. Let it cool in the pan on a wire rack for 10 minutes. Run a knife along the sides of the loaf to loosen it from the pan then invert the loaf onto a wire rack. Let it cool completely, for about 1 hour.

When the bread is completely cooled, whisk together the confectioners’ sugar and lemon juice in a small bowl until it is smooth. Drizzle the glaze over the cooled loaf, then sprinkle the top with the almonds.