Lemon Blueberry Zucchini Bread
Moist, flavorful zucchini bread, with lemon flavoring and fresh blueberries
Servings 8 slices
Calories 404kcal
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 1 teaspoon nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2¼ cups granulated sugar
- 2 teaspoons lemon extract
- 2 cups grated zucchini
- 1 cup blueberries (If using frozen, be sure they are thawed and pat dry.)
Instructions
- Preheat oven to 325°
- Grease well and flour an 8x4" loaf pan. (Can use a non-stick cooking spray but make sure you flour well also,)
- Combine together the flour, baking soda, baking powder, cinnamon and nutmeg in a bowl.
- In a separate large bowl, with an electric mixer, mix together the eggs, oil, sugar and lemon extract until smooth and creamy. Fold in the zucchini.
- Pour batter into your prepared pan to about ¾" from the top of the pan.
- Fold in the blueberries to combine with the batter in the pan.
- Bake on center rack of the oven for approximately 50-60 minutes, until browned and a toothpick inserted in the center comes out clean.
- Cool on a wire rack in the pan for about 15 minutes. Carefully run a knife around the pan edges and remove bread from the pan. Continue to cool the loaf on the wire rack.
Notes
Do not overmix the batter. Quickbreads require less mixing, otherwise the finished bread may be tough.
Add some lemon zest for an even stronger lemon flavor.
Nutrition
Serving: 1slice | Calories: 404kcal | Carbohydrates: 90g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 390mg | Potassium: 216mg | Fiber: 2g | Sugar: 59g | Vitamin A: 174IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg