Description
Moist and flavorful quick bread with lemon, blueberries, and zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups grated zucchini, squeezed dry
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, and baking powder.
- In a separate bowl, whisk together sugar, oil, eggs, vanilla extract, lemon juice, and lemon zest.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Fold in the grated zucchini and blueberries.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze the excess moisture from the zucchini before adding it to the batter.
- Do not overmix the batter, it can result in a tough bread.
- You can use frozen blueberries, but do not thaw them first.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: lemon blueberry zucchini bread, zucchini bread, quick bread, lemon bread, blueberry bread