Lemon blueberry zucchini bread recipe

Lemon/Blueberry Zucchini Bread recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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:116

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.