Lemon Blueberry Zucchini Bread

13
Dana Ramsey

By
@DRamsey

I absolutely love cooking with fresh veggies and zucchini is one of my favorites as you can use it in sweet and savory dishes!

Blue Ribbon Recipe

Oh man, this is an irresistible quick bread. Made with simple ingredients, it's filled with fresh blueberry and notes of lemon. Shredded zucchini helps to keep this flavorful bread very moist. It's kind of a cross between bread and cobbler. Every bite is heavenly. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
Depends on how thick you slice the loaves
Prep:
40 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

  • 3
    eggs
  • 1 c
    canola oil
  • 3 tsp
    vanilla extract
  • 21/4 c
    white sugar
  • 2 c
    shredded zucchini
  • 3 c
    all-purpose flour
  • 1 tsp
    salt
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1 Tbsp
    cinnamon
  • 1 pt
    fresh blueberries
  • ·
    zest of half a lemon

How to Make Lemon Blueberry Zucchini Bread

Step-by-Step

  1. Preheat oven to 350° and lightly grease 2 loaf pans. In a large bowl beat eggs, oil, vanilla, and sugar. (I did this by hand),
  2. Fold in the zucchini.
  3. Beat in the flour, salt, baking powder, baking soda, and cinnamon (did one cup at a time and then added the salt, baking powder, baking soda, and cinnamon to the last cup of flour).
  4. Gently fold in the blueberries and zest.
  5. Transfer the batter to your loaf pans.
  6. Bake for about an hour and ten minutes.
  7. The time may vary depending on your oven. Just check it and if a knife inserted in the center comes out clean it's done.
  8. Cool in the pan for 25 minutes on a rack.
  9. Then remove from pans and finish cooling on the rack.

Printable Recipe Card

About Lemon Blueberry Zucchini Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Collection: Favorite Breads



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