Lemon Blueberry Zucchini Loaf Recipes

LEMON BLUEBERRY LOAF

Steps:

• Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x5" loaf pan, a mini-loaf pan, or a cupcake pan. (or you can use cupcake liners.)
• Wash and dry a small - medium sized lemon. Grate all of the zest from the lemon, and squeeze all the juice. If needed, add bottled lemon juice to get ¼ cup of juice.
• In a large bowl, beat together sour cream or yogurt, sugar, eggs, lemon zest, vanilla, and oil or melted margarine.
• On top of the wet ingredients, pile the flour, then sprinkle over the flour the baking powder and salt. Stir the dry ingredients together first, then slowly fold the dry ingredients into the wet, just until incorporated. In a separate bowl mix the blueberries with 1 Tbsp. of flour and then gently fold them into the mixed batter.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean:
• - 55 minutes - 1 hour for a single loaf
• - 30 - 35 minutes for 8 mini loaves
• - 20-25 minutes for 12 cupcakes
• Remove from oven and allow to cool in the pan for 5 minutes for mini loaves or cupcakes; 10 minutes for a single loaf. Transfer to a wire rack and put a sheet of waxed paper underneath to catch the drips of the glaze.
• Whisk together the powdered sugar and lemon juice and brush over the top and sides of the loaf; or tops only of mini loaves or cupcakes Allow glaze to set/harden before serving.

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
• Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
• Add the zucchini and stir to combine; set aside.
• To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
• Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don't overmix.
• Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip - Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
• Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes more or less time to bake than the baking time estimates provided.*
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

BLUEBERRY ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan with nonstick cooking spray or butter.
• Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
• Mix in cinnamon, baking soda, baking powder and salt.
• Stir in flour, mixture will be thick. Add zucchini and stir until combined - mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.
• Pour batter into prepared pan. Bake 50-60 minutes (9x5-inch pan) or 55-65 minutes (8x4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
• Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.

LEMON BLUEBERRY BREAD

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

BLUEBERRY ZUCCHINI SQUARES

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

FAT-FREE LEMON BLUEBERRY ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
• Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
• Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
• Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
• In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
• Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F. Spray one 8 × 4-inch loaf pan with nonstick spray. Line with parchment so that two opposite sides of the paper overhand like handles. Lightly coat the paper with spray. Set aside.
• Place the zucchini on a layer of paper towels, then place a second layer on top. Pat dry.
• In a large bowl, whisk together the egg, Greek yogurt, oil, honey, brown sugar, vanilla, and lemon zest until smoothly combined.
• Sprinkle the cinnamon, baking powder, baking soda, and salt as evenly over the top as you can.
• Very gently stir in the zucchini. Sprinkle on 1 ¼ cups flour. By hand, stir very gently, just until the flour disappears.
• In a separate bowl, toss the blueberries with the remaining 1 tablespoon flour (this helps prevent the berries from sinking in the loaf pan during baking).
• Add the blueberries and all flour bits to the bowl with the batter and stir until just combined. Do not over mix.
• Scrape batter out into the prepared pan and smooth the top. If desired, sprinkle a few extra blueberries on top for decoration.
• Bake for 40 to 50 minutes, or until the top of the loaf is golden, the center is springs back lightly when gently pressed, and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it (but no wet batter). Check the batter at the 30-minute mark. If it's browning more quickly than you would like (this is the honey caramelizing), loosely tent the pan with foil and continue baking as directed. Baking times will vary based on the moisture content of zucchini, if you used fresh or frozen blueberries, and your oven. If in doubt, use an instant read thermometer to check the bread's internal temp. It's done when it reaches about 195 degrees F.
• Place the pan on a wire rack. Allow the bread to cool in pan for 15 minutes, then gently turn it out on to the rack to cool completely. Slice and serve.

LEMON BLUEBERRY ZUCCHINI LOAF

Steps:

• 1. preheat oven to 350. grease 2 9x5 inch loaf pans and coat sides with 1/4 cup sugar, set aside.
• 2. in large bowl, combine the flour, baking powder, baking soda and salt. add in the blueberries, toss to coat and set aside.
• 3. in a medium bowl, beat eggs with sugar, until light and fluffy. add in the canola oil and blend well. add the milk, lemon juice and lemon zest and blend until well combined. stir in zucchini, until evenly distributed in mixture.
• 4. add this mixture to the dry ingredients and blend everything together, until just combined.
• 5. pour batter into prepared loaf pans and bake at 350 for 45-60 minutes, or until toothpick inserted in center comes out clean.
• 6. cool in pan 10 minutes, then remove to a wire rack and cool completely. while loaf is cooling you can make the glaze.
• 7. in a small bowl, mix the powdered sugar, lemon juice and zest until well blended. spoon glaze over cooled loaf. let glaze set, then serve.