LEMON BLUEBERRY ZUCCHINI BREAD

I think lemon and blueberries make such a great combination.   For years I have been making a Lemon Blueberry Bread with blueberries from our bushes.  

As I mentioned our zucchini has been producing very well.  Unfortunately, the little boogers tend to play hide and seek and you often miss some in your garden and then they are huge and there really is not a lot to do with them at this point.  You can make stuffed zucchini boats which are yummy but let's get real after a while you get tired of eating zucchini.  With the 4 or 5 extra large zucchinis, I have been making various quick bread.  The cinnamon zucchini bread is to die for so I thought why not make lemon blueberry zucchini bread.  

I found a recipe but as usual, I adapted it to make a lemon blueberry version.  I am telling you, this recipe might just knock your socks off.  It is that good.  

Zest your lemon and juice it.

Add sugar to a small bowl with lemon zest and massage with your hands.

Add dry ingredients and whisk together in a separate bowl.

Mix sugar lemon zest in with eggs, olive oil, vanilla and lemon juice.

Add dry ingredients with wet and mix together.

Add shredded zucchini.  

Add blueberries and fold into batter.  Notice how the difference in the batter and that came just by adding the shredded zucchini.

Pour into greased and floured loaf pans and bake.

LEMON BLUEBERRY ZUCCHINI BREAD

Ingredients

• 3 cups flour
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups sugar
• 3 large eggs
• 1 cup olive oil
• Juice of one lemon
• 1 teaspoon vanilla
• Zest of 2 lemons
• 2 to 3 cups shredded zucchini
• 1 pint of blueberries

Directions

• Mix together flour, sea salt, baking powder, and baking soda in a bowl.
• Combine sugar and lemon zest and massage the zest in with the sugar with your hands until it becomes fragrant.  
• Add eggs, olive oil, lemon juice, and vanilla in with the sugar and lemon zest.
• Add dry ingredients into the wet ingredients.  Blend together but do not over mix. 
• Add zucchini and blueberries and fold into batter.
• Grease and flour 2-8X5 loaf pans and pour batter into pans.
• Cook at 350 degrees for 45 to 55 minutes.

Note:  When mixing together do not over mix because this may cause your bread to fall in the middle. This sometimes happens with a quick bread.  Definition of quick bread is a bread made without yeast. 

Normally 2 small ones make about the correct amount of shredded zucchini but you can shred all you want and freeze them in packs of 2 or 3 cups to make bread later.  

Do not peel your zucchini even the larger ones are just fine shredded with their peel.  Just make sure they are washed well.  Take the seeds out and shred.  Also, do not drain because you want the moisture that they give in your bread.  Do not fret when you realize your batter is thicker than normal quick bread.  The shredded zucchini will melt and moisten your bread as it bakes.

This is another great zucchini quick bread recipe.  I hope you will give it a try.  

It has been rainy and yucky here this morning.  Looks like the sun is attempting to shine.  It is gonna be a hot and sticky day.  

ENJOY!!