Lemon Blueberry Zucchini Bread
Lightly spiced with lemon zest and studded with blueberries and zucchini, this moist bread is perfect with a glaze drizzle.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.indianaconnection.org.
Cooking tools:
- Loaf pan
- Cooling rack
- Microplane
- Grater
- Oven
- Parchment paper
- Wax paper
- Mixing bowl
- Spoon
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Chef's knife
Ingredients
- 1½ cups all-purpose flour
- ½ tsp salt
- ¾ tsp baking powder
- ½ tsp baking soda
- ¾ cup sugar
- Zest of one lemon
- 2 eggs, beaten
- ½ cup oil
- 1½ tsp fresh lemon juice
- 1 cup blueberries
- 1 cup grated zucchini, squeezed dry
- Glaze (optional)
- 1 cup powdered sugar
- Pinch of salt
- 4 tsp fresh lemon juice
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