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lemon blueberry zucchini bread

(4 ratings)
DRamsey avatar
Blue Ribbon Recipe by
Dana Ramsey
@DRamsey
Somewhere in, PA

I absolutely love cooking with fresh veggies and zucchini is one of my favorites as you can use it in sweet and savory dishes!

Blue Ribbon Recipe

Oh man, this is an irresistible quick bread. Made with simple ingredients, it's filled with fresh blueberry and notes of lemon. Shredded zucchini helps to keep this flavorful bread very moist. It's kind of a cross between bread and cobbler. Every bite is heavenly.

— The Test Kitchen @kitchencrew
(4 ratings)
yield serving(s)
prep time 40 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For lemon blueberry zucchini bread

  • 3
    eggs
  • 1 c
    canola oil
  • 3 tsp
    vanilla extract
  • 21/4 c
    white sugar
  • 2 c
    shredded zucchini
  • 3 c
    all-purpose flour
  • 1 tsp
    salt
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1 Tbsp
    cinnamon
  • 1 pt
    fresh blueberries
  • zest of half a lemon

How To Make lemon blueberry zucchini bread

  • Beating eggs, oil, vanilla, and sugar in a bowl.
    1
    Preheat oven to 350° and lightly grease 2 loaf pans. In a large bowl beat eggs, oil, vanilla, and sugar. (I did this by hand),
  • Folding in shredded zucchini.
    2
    Fold in the zucchini.
  • Slowly incorporate dry ingredients into wet ingredients.
    3
    Beat in the flour, salt, baking powder, baking soda, and cinnamon (did one cup at a time and then added the salt, baking powder, baking soda, and cinnamon to the last cup of flour).
  • Folding in blueberries and zest.
    4
    Gently fold in the blueberries and zest.
  • Batter poured into greased loaf pans.
    5
    Transfer the batter to your loaf pans.
  • Zucchini bread baking in the oven.
    6
    Bake for about an hour and ten minutes.
  • Checking to make sure the zucchini bread is done.
    7
    The time may vary depending on your oven. Just check it and if a knife inserted in the center comes out clean it's done.
  • Cooling the zucchini bread in the loaf pans.
    8
    Cool in the pan for 25 minutes on a rack.
  • Zucchini bread removed from the pan to cool.
    9
    Then remove from pans and finish cooling on the rack.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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