Ingredients
2 cups all-purpose flour3/4 cup sugar1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda1 large egg2/3 cup orange juice2 tablespoons butter, meltedFOR ZUCCHINI BREAD:1/3 cup shredded zucchini1 teaspoon grated orange zest1/4 teaspoon ground cinnamonFOR BLUEBERRY BREAD:1/3 cup fresh or frozen blueberries2 teaspoons all-purpose flour2 teaspoons honey2 teaspoons orange juiceFOR CINNAMON BREAD:4-1/2 teaspoons sour cream1 tablespoon sugar3/4 teaspoon ground cinnamon1 tablespoon confectioners’ sugar1/2 teaspoon 2% milk
Preparation
Coat three 5-3/4x3x2-in. loaf pans with cooking spray; set aside. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter; stir into dry ingredients just until moistened.
Transfer 3/4 cup batter to another bowl; stir in the zucchini, orange zest and cinnamon. Pour into one prepared pan. Transfer 3/4 cup batter to a second bowl. Toss blueberries with flour; fold into batter. Pour into second pan. Combine honey and orange juice; set aside.
Stir sour cream into remaining batter; spoon half of the batter into third pan. Combine sugar and cinnamon; sprinkle over batter. Top with remaining batter; cut through with a knife to swirl.
Bake all three loaves at 325° for 33-36 minutes or until a toothpick inserted in the center comes out clean. Pour reserved honey mixture over warm blueberry bread. Cool loaves for 10 minutes before removing from pans to a wire rack.
Whisk confectioners’ sugar and milk until smooth; drizzle over cooled cinnamon bread.
