Lemon Blueberry Zucchini Bread Recipe @pinch

Tender and moist, this is a loaf of lovely zucchini bread. Perfectly sweet, there's a slight lemon flavor that goes well with the blueberries. A wonderful quick bread to use summer zucchini and fresh blueberries. Enjoy this zucchini bread for breakfast, a snack, or light dessert at room temperature or slightly warm. This is my all havetime favorite zucchini bread recipe. Of course, I just love those blueberries. My downfall. So why not put these two together? With the addition of lemon, it was a big hit with my husband.

lemon blueberry zucchini bread
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Sweet Breads Yield: 6 Servings
Ingredients :
  • 3 large eggs
  • 1/2 cup(s) vegetable oil
  • 1 teaspoon(s) lemon extract
  • 1 teaspoon(s) cinnamon extract
  • 2 cup(s) sugar
  • 1/2 - 3/4 cup(s) buttermilk
  • 3 cup(s) all-purpose flour
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) baking powder
  • 1/4 teaspoon(s) baking soda
  • 1 teaspoon(s) cinnamon, ground
  • 2 cup(s) grated zucchini, if really wet squeeze out some of the liquid
  • 1 pint(s) blueberries, washed and sorted
Intructions :
  • Preheat the oven to 350F. Grease and flour 4 mini pans or two regular bread pans
  • Combine the first 5 ingredients together until well mixed
  • In a different bowl, mix the dry ingredients together
  • Now add the dry ingredients to the wet ingredients alternately with the buttermilk, ending with flour mixture
  • Now stir in the zucchini
  • Then the blueberries
  • Divide between pans and bake until a toothpick comes out clean from the center of the bread. Bigger pans longer time cooking and just the reverse. Bake till slightly browned
  • Blueberries are an option. You can use cranberries, raisins, nuts, and dates. This recipe is also good for muffins.

Rated 5/5 based on 89 Reviews

Keyword : recipe-Sweet Breads


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