Every year I look forward to having more zucchini than I know what to do with from my garden. This recipe might now be my favorite way to bake zucchini! My family didn’t even know it was there!
Can be baked as a cake or a loaf (see notes for loaf).
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Preheat oven to 350℉. Prepare baking pan with butter and set aside.
In a large bowl, beat the eggs, butter, vanilla, and sugar until creamed. Fold in zucchini. Mix dry ingredients and slowly stir into batter. Fold in blueberries.
Bake 35-40 minutes, or until toothpick placed in the center comes out clean. Cool completely before frosting.
Frosting
Combine all ingredients in a large bowl and whisk (electric whisk or kitchenaid recommended) until creamy.
Notes
If baking as a loaf, bake at 350F for 45-50 minutes.
Instead of frosting, I suggest topping a loaf with the lemon glaze from my Blueberry Lemon Scones
