FRESH OUT OF THE OVEN! Remember the zucchini I got from my neighbor this summer and I shredded and froze? And then the lemons that I also zested, squeezed & froze? Well, I decided to thaw a cup of the zucch and some lemon zest to use for a new recipe for lemon blueberry zucchini bread loaf. It’s delicious, moist and yummy!
LEMON Blueberry Zucchini Bread
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- 2 T lemon juice
- zest of 1 lemon
- 1 cup grated zucchini
- 1/2 c. dried or fresh blueberries
Preheat oven to 350 degrees
Flour and grease a 9×5 loaf pan. In a large bowl, blend together flour, baking powder and salt. In a med. sized bowl, beat the eggs well and add the oil and sugar blending together well. Gently add the buttermilk, lemon juice, and lemon zest combining well. Fold in the zucchini until well coated & add blueberries. Add the wet mixture to the dry mixture and fold together until everything is well blended, but don’t over-mix! Pour the batter into your loaf pan and bake for 40 to 45 min. or until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling.
GLAZE: 3/4 c. powdered sugar, 1 T. lemon juice, 1/2 t. lemon zest and 1/2 t. heavy cream. Whip together and drizzle over warm bread.
Slice and enjoy with a hot cup of your favorite tea~
I did!
Bmagpub, I know what you mean. But that’s why I was so happy when my neighbor came over with a basketfull of zucch’s from her garden! I immediately shredded & froze ’em to use throughout the next few months. I love their versatility. Hope you get your own stash soon & thank you for commenting! Belle
Mmmmmm………. I can smell it baking already – have to wait a few more months until the courgettes (’cause I can’t spell zucchini) are back in season 🙂