Watchtide’s Lemon Blueberry Zucchini Bread
This zesty lemon-blueberry-zucchini bread is a hit with guests and freezes well, making it a favorite late-summer loaf.
Yield: 2 loaves
- 4 eggs
- 2 cups (or less) sugar
- 1 cup canola oil
- 2 cups unpeeled, coarsely grated zucchini, drained slightly
- zest of 1 lemon, grated
- juice of 1 lemon
- 3-1/2 cups unbleached flour
- 1 teaspoon salt
- 1-1/2 teaspoons baking soda
- 4 teaspoons baking powder
- 1 cup (or more) frozen Maine wild blueberries
InstructionsPreheat the oven to 350 degrees F. Beat the eggs. Add the sugar and beat until well mixed. Add the oil and beat. Add the zucchini, lemon juice, and lemon zest and mix well.
In a separate bowl combine the flour, salt, soda, and baking powder and add to the wet ingredients, mixing well. Gently fold in the blueberries. Pour the batter into 2 greased and floured 5x9-inch loaf pans. Bake approximately 55 minutes or until a knife inserted into the center of one of the loaves comes out clean. Remove from the oven and cool 10 minutes, then remove the loaves to a wire rack to continue cooling.