blueberry-lemon zucchini loaf

I am in the midst of swapping bedrooms in our home and I need a break.

So I thought it might be about time to blog.  🙂

Yesterday my daughter picked our first zucchini of the season.

And this is what we made this morning:

This bread is so delicious – it’s really light and not too overpoweringly lemony.  Maybe even more like a dessert than a bread.

Here’s the recipe in case you’re looking for a way to use up your zucchini!

Blueberry-lemon Zucchini Loaf

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
2 Tablespoons lemon juice
1 cup grated zucchini
1/2 cup fresh blueberries
for glaze:
1 cup powdered sugar
2 Tablespoons lemon juice
Preheat oven to 350 degrees.  Grease and flour a 9×5″ loaf pan; set aside.
In medium bowl, blend flour, baking powder, and salt; set aside.
In large bowl, beat 2 eggs well, then add oil and sugar.  Blend well.  Then add the buttermilk, lemon juice, and zucchini and blend well.  Add the dry flour mixture and blend everything together just until moistened.  Gently fold in blueberries.
Pour batter into prepared loaf pan and bake in preheated oven for about 50 – 60 minutes or until toothpick inserted in the center comes out clean.  Cool in pan for 10 minutes, then remove to a wire rack and cool completely.
While cooling, mix glaze ingredients together until well blended.  Spoon glaze over cooled loaf.  Let glaze set, then serve.

Enjoy!  And if you need another awesome zucchini recipe, check out this zucchini casserole.


2 thoughts on “blueberry-lemon zucchini loaf

  1. Yum – Steph this looks so, so good!! {And I’m super bummed because some animal ate our zucchini plants!! Ugh. Here’s hoping our neighbors get a crop this year!} 🙂

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