Directions

• Coat three 5-3/4-in. x 3-in. x 2-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
• peel 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 near 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.
• Yield: 3 mini loaves (6 slices each).