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Zucchini Blueberry Lemon Bread




Source of Recipe


Macklinda


List of Ingredients




Zucchini Blueberry Lemon Bread


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 wild blueberries

Recipe




Preheat the oven to 350°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.

Makes: 2 loaves