Super moist and Yummy Lemon Blueberry Zucchini Bread
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon or 2 tbsp lemon juice
Zest of 1 lemon
1 cup grated zucchini
1/2 to 1 cup of blueberries
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon or 2 tbsp lemon juice
Zest of 1 lemon
1 cup grated zucchini
1/2 to 1 cup of blueberries
LEMON GLAZE
1 cup powdered sugar
Juice of 1 lemon or 2 tbsp lemon juice
1 cup powdered sugar
Juice of 1 lemon or 2 tbsp lemon juice
Directions
Preheat oven to 35o ⁰F. Grease and flour a 9×5″ loaf pan, set aside. In large bowl, blend flour, baking powder, and salt.
In the mixer bowl beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the buttermilk, lemon juice and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix. Stir in blueberries.
Pour batter into prepared 9×5″ loaf pan and bake for 45 minutes or until toothpick inserted in center comes out clean. Take the loaf out of the pan and let it cool on a wire rack. After about 10 minutes pour the glaze over the loaf and let it sick in. Let it cool for about 30 more minutes and your done!
Preheat oven to 35o ⁰F. Grease and flour a 9×5″ loaf pan, set aside. In large bowl, blend flour, baking powder, and salt.
In the mixer bowl beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the buttermilk, lemon juice and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix. Stir in blueberries.
Pour batter into prepared 9×5″ loaf pan and bake for 45 minutes or until toothpick inserted in center comes out clean. Take the loaf out of the pan and let it cool on a wire rack. After about 10 minutes pour the glaze over the loaf and let it sick in. Let it cool for about 30 more minutes and your done!
This year we grew our own zucchini garden and i had so many zucchini i had no idea what to do with them all! I started making all different kinds of zucchini recipes and this one has been my favorite so far! It is super moist and very yummy! You can't even tell there is zucchini in it! I hope you try this one out and enjoy it just as much as i do! =)
Come back soon! =)
Tara
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