Lemon Blueberry Zucchini Bread
By: Amanda Formaro from Amanda's Cookin
Lemon Blueberry Zucchini Bread
"Lots of zucchini coming out of your garden? This is my favorite way to use it. My lemon blueberry zucchini bread is always a favorite and the lemon-y glaze takes it to the next level. Blueberries and lemons have always paired well together. The tartness of the lemons and sweet from the blueberries are a match made in foodie heaven. You can use fresh or frozen blueberries. If you use frozen, do now thaw the berries as they will “leak” juice and stain your bread."
NotesPlease visit AmandasCookin for the full recipe.
Serves10
Preparation Time20 min
Cooking Time50 min
Cooking MethodOven
Cooking Vessel Size9x5 loaf pan
Ingredients
- 2 cup all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup canola oil
- 2 cup sugar
- 1 cup buttermilk
- 2 tablespoon fresh lemon juice
- zest from one lemon
- 1 cup zucchini