Description
Moist and flavorful quick bread featuring the bright taste of lemon, sweet blueberries, and the hidden goodness of zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
- 2 cups grated zucchini, squeezed dry
- 1 cup fresh blueberries
- Zest of 1-2 lemons
- Juice of 1 lemon (for glaze, optional)
- 1 cup powdered sugar (for glaze, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, whisk together melted butter and granulated sugar until well combined.
- Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and the yogurt/sour cream to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the grated zucchini, blueberries, and lemon zest.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Once cool, whisk together lemon juice and powdered sugar for the glaze (if using) and drizzle over the top of the bread.
Notes
- Make sure to squeeze as much moisture as possible out of the grated zucchini to prevent a soggy bread.
- You can use frozen blueberries, but do not thaw them before adding to the batter.
- Store cooled bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice