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.
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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