Lemon blueberry zucchini bread recipe

Lemon/Blueberry Zucchini Bread recipe

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 a dish.
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
- 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
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.
Share this content!
As seen in:

Reference: Lemon blueberry zucchini bread recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 20 times, 1 visit(s) today