Description
A moist and flavorful loaf combining the freshness of lemon, the sweetness of blueberries, and the health benefits of zucchini.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the grated zucchini, sugars, oil, eggs, vanilla, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding a lemon glaze on top after baking.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This loaf can be frozen for up to 3 months; wrap it tightly in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Lemon Blueberry Zucchini Loaf, Zucchini Bread, Lemon Bread, Blueberry Bread