Lemon blueberry zucchini bread recipe

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. 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.