Best Lemon Blueberry Zucchini Bread Recipes

Lemon Blueberry Zucchini Bread image

Provided by Dana Ramsey

Time 1h50m

Number Of Ingredients 12

Steps:

1. Preheat oven to 350° and lightly grease 2 loaf pans. In a large bowl beat eggs, oil, vanilla, and sugar. (I did this by hand),
2. Fold in the zucchini.
3. Beat in the flour, salt, baking powder, baking soda, and cinnamon (did one cup at a time and then added the salt, baking powder, baking soda, and cinnamon to the last cup of flour).
4. Gently fold in the blueberries and zest.
5. Transfer the batter to your loaf pans.
6. Bake for about an hour and ten minutes.
7. The time may vary depending on your oven. Just check it and if a knife inserted in the center comes out clean it's done.
8. Cool in the pan for 25 minutes on a rack.
9. Then remove from pans and finish cooling on the rack.

Lemon Blueberry Zucchini Bread image

Provided by Goldie Barnhart

Time 1h10m

Number Of Ingredients 14

PRE-HEAT OVEN TO 350º
3 eggs
1/2 c vegetable oil
1 tsp lemon extract
1 tsp cinnamon extract
2 c sugar
1/2 - 3/4 c buttermilk, *
3 c flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon, ground
2 c grated zucchini, if really wet squeeze out some of the liquid
1 pt blueberries, washed and sorted

Steps:

1. Grease and flour 4 mini pans or two regular bread pans.
2. Combine the first 5 ingredients together until well mixed. In a different bowl, mix the dry ingredients together.
3. Now add the dry ingredients to the wet ingredients alternately with the buttermilk, ending with flour mixture.
4. Now stir in the zucchini and then the blueberries. Divide between pans and bake until tooth pick comes out clean from center of bread. Bigger pans longer time cooking and just the reverse. Bake till slightly browned.
5. Blueberries are an opt., you can use cranberries, raisins, nuts, dates. This recipe is also good for muffins.