Mini Blueberry Zucchini Loaves with Almond Glaze

Its that time of the month again for Secret Recipe Club.  This month we were assigned Cheese Curd in Paradise.  Ashley makes some delicious looking dishes.  I'm definitely going to try her grilled sun dried tomato basil chicken this week for sure.  I have endless amounts of zucchini from the garden so I picked her Blueberry Zucchini Bread and it was perfect for a little snack or breakfast.

Ingredients:
2 eggs
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 tsp almond extract
1/2 cup white sugar
1/2 cup brown sugar
1-1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1-1/3 cup shredded zucchini
1-1/3 cup fresh blueberries (plus more for sprinkling on the top)
1/2 cup confectioners sugar
1/2 tsp almond extract
2 tbsp milk

Preheat oven to 350 degrees.  Spray 4 mini loaf pans with PAM and set aside.

In a large bowl beat together the eggs, applesauce, vanilla, almond extract and sugars.  Fold in the
zucchini.

Gently mix in the flour, baking powder, baking soda and cinnamon.  Gently fold in the blueberries and then transfer to prepared loaf pans.  Top each pan with additional blueberries.

Bake 25 minutes in preheated oven or until a toothpick inserted into the center of each loaf comes out clean. Allow bread to cool before removing from pan.

Mix confectioners sugar, milk and almond extract together.  Drizzle over each loaf.  Cut into slices when glaze has dried.

Enjoy!!


Linked at: http://www.thecountrycook.net/

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