Lemon blueberry zucchini bread recipe

Lemon/Blueberry Zucchini Bread recipe
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- Ingredients
- 4 eggs
- 2 cups sugar
- 1 cup canola oil
- 3-1/2 cups flour
- 1 teaspoon salt
- 1-1/2 teaspoons baking soda
- 4 teaspoons baking powder
- Juice of 1 lemon
- Chopped zest of 1 lemon
- 2 cups grated zucchini
- 1 cup frozen Maine wild blueberries
Instructions:
Preheat oven to 350 degrees and grease and flour two 5 x 9-inch loaf pans. Beat eggs; add sugar and beat until well mixed. Add canola oil and beat well. Add lemon juice, zest, and zucchini and mix well with a wooden spoon.
In a separate bowl, mix flour, salt, soda, and baking powder together. Add to the zucchini mixture; mix well. Fold in the blueberries. Pour mixture into the loaf pans and bake approximately 55 minutes until done (test with a cake tester). Remove from oven and cool 10 minutes prior to removing from pans.
Reference: Lemon blueberry zucchini bread recipe
Recipe type: xarchivex
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