Lemon blueberry zucchini bread recipe

Lemon/Blueberry Zucchini Bread recipe

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Recipe intro

This lemon blueberry zucchini bread recipe is a delightful twist on traditional zucchini bread. The combination of fresh lemon zest, juicy blueberries, and grated zucchini creates a moist and flavorful bread that is perfect for breakfast or as a sweet treat. With a hint of tanginess from the lemon and bursts of sweetness from the blueberries, this recipe is sure to become a favorite. Enjoy a slice of this bread with a cup of tea or coffee for a refreshing and satisfying snack.

Keywords: lemon blueberry zucchini bread, recipe, twist, moist, flavorful

Lemon blueberry zucchini bread recipe details

Lemon blueberry zucchini bread recipe, recipe Rating: 4.7
Number of votes:107

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.