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1
Coat three 5 3/4 x 3 x 2 inch loaf pans with nonstick cooking spray; set aside.
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2
In a small bowl, combine the flour, sugar, baking powder, salt and baking soda.
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3
Whisk the egg, orange juice and butter; stir into dry ingredients just until moistened.
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4
Transfer 3/4 cup batter to another bowl; stir in the zucchini, orange peel and cinnamon.
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5
Pour into one prepared pan.
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6
Transfer 3/4 cup batter to a second bowl.
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7
Toss blueberries with flour; fold into batter.
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8
Pour into second pan.
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9
Combine honey and orange juice; set aside.
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10
Stir sour cream into remaining batter; spoon half of the batter into third pan.
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11
Combine sugar and cinnamon; sprinkle over batter.
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12
Top with remaining batter; cut through with knife to swirl.
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13
Bake all three loaves at 325 degrees for 33-36 minutes or until a toothpick inserted near the center comes out clean.
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14
Pour reserved honey mixture over warm blueberry bread.
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15
Cool loaves for 10 minutes before removing from pans to a wire rack.
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16
Whisk confectioners' sugar and milk until smooth; drizzle over cooled cinnamon bread.
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17
Loaves can be frozen.
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18
If you like, nuts can be added to the cinnamon bread.
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19
You can substitute raspberries for blueberries.
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20
Instead of orange peel in the zucchini bread, use lemon peel.
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21
Try the glaze from the cinnamon bread on the blueberry bread.
