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  • Lemon blueberry zucchini bread recipe

Lemon blueberry zucchini bread recipe

Posted on May 31st, 2019
by Matthew
Categories:
  • Recipes

Lemon/Blueberry Zucchini Bread recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Lemon blueberry zucchini bread recipe. Read more below.
Lemon blueberry zucchini bread recipe, recipe Rating: 4.5
Number of votes:103
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.

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Reference: Lemon blueberry zucchini bread recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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