Print

Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread
Print Recipe

This deliciously moist bread combines the flavors of lemon, blueberry, with finely shredded zucchini to combine the flavors of the season. Recipe yields two loaves, or one large loaf and three smaller loaves of bread.

Ingredients

Scale
  • 2/3 Cup Vegetable Oil
  • 1 container (5.3 ounce) Greek Style Yogurt
  • 3 Eggs
  • 3 Cups AP Flour
  • 2 1/4 Cup White Sugar
  • 2 Cups Finely Grated Zucchini
  • 2 Teaspoons Lemon Extract
  • 1 Teaspoon Vanilla Extract
  • Zest of one Lemon (OK- I use three lemons but it is because that is my thing)
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 4 Cups Blueberries

Lemon Glaze:

  • 1 Cup Powdered Sugar
  • Zest of 1/2 Lemon
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Whipping Cream

Instructions

  1. Preheat oven to 350*
  2. Prepare either 2 loaf pans or four small loaf pans with cooking spray or oil.
  3. In a mixer with a paddle attachment, combine oil, yogurt, and sugar.
  4. Add eggs and combine.
  5. Add zuchinni, extracts, zest, flour, salt, baking powder, and baking soda until combined.
  6. Fold in blueberries.
  7. Pour batter into prepared pans.
  8. Bake for 50 Minutes.

Find it online: https://mythankfultable.com/2018/07/21/lemon-blueberry-zucchini-bread/