The best of both worlds. A bread and a cake with fresh, seasonal ingredients.
Preheat oven to 350 F.
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.
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.
Pour into a greased spring-form pan or 13×9 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.
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!
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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Michelle on 7.31.2013
I made this last night, followed the recipe exactly.
I baked for 1 hour and it seemed perfect. I do not bake much so I should say perfect for my buds. I can say it was moist, tasty, so tasty that I ate a piece right after I put the glaze on, woke up during the night and had a sliver on my way back to bed and then ate it for breakfast. 
I expected it to be less lemony. Not sure why considering the batter and the glaze both call for lemon.
Thanks for sharing!!!