We still have a bunch of zucchini and the fridge and I've been trying to think of ways to use it up, that the kids will enjoy. A sure fire way is in desserts, since who can say no to something sweet?? Every summer, I make my regular zucchini loaf, but this year I wanted to change it up. I had some fresh blueberries in the fridge, so I decided to make some blueberry zucchini loaf. Then I though, WAIT! Lemon goes really well with blueberry, so why not make a Lemon-Blueberry Zucchini Loaf? I'm sure glad I did, because this sweet bread was not only pretty, it was really yummy.
I especially loved the tart and tangy glaze I made to top the loaf. This sweet bread is so tender and moist and you can't even tell there is zucchini in it. I made two loaves to share with our neighbour and tied a cute ribbon on it, to make it look more elegant. They said they loved it and that the glaze was amazing and addictive, LOL. These would be super cute as mini loaves, tied with ribbons, to give as teacher gifts, or to neighbours.
Lemon-Blueberry Zucchini Loaf with Tart Lemon Glaze
printable version1/4 C sugar
4 C flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
4 eggs
1/2 C canola oil
1 1/3 C sugar
1 C milk
Juice of 1 lemon
Zest of 1 lemon
2 C grated zucchini
1 1/2 C fresh blueberries
Preheat oven to 350 degrees. Grease 2- 9×5″ loaf pans and coat sides with 1/4 C sugar; set aside.
In large bowl combine the flour, baking powder, baking soda and salt. Add in blueberries, toss to coat and set aside.
In 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.
Add this mixture to the dry ingredients and blend everything together, until just combined.
Pour batter into prepared loaf pans and bake at 350 degrees for 45-60 minutes; or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.
Lemon Glaze
1 1/2 cup powdered sugar
Juice of 1 lemon
1 Tbs lemon zest
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.
This post linked to
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Church Supper
6 comments:
I love zucchini bread. I love blueberry bread. Why not mix them? You have created a wonderful recipe that I will have to put on my list of things to bake. Actually, I have some zucchini in the refrig. waiting to be joined with some blueberries!
Thank you for joining Foodie Friends Friday. Hope you will come back Sunday to vote. Please join us again next week with another one of your wonderful recipes!
I am a new follower! Cynthia at http://FeedingBig.blogspot.com
I wonder how this would be with cranberries and orange in place of the lemon/blueberry combo...what a fab recipe!! Thanks :)
(I'm a new follower, too, BTW)
~Lana
Hi Cynthia and Lana,
Thank you for stopping by!!
Orange cranberry would be a great flavor combo, in exchange for lemon and blueberry. I may just have to try that :o)
~Cindy
Cindy- thx for adding me to your google+ cuz it brought me here and this place in amazing! Following now and can't wait to try some of your noms!
Love lemon and blueberry together! And that glaze is making my mouth water :) Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM
Delicious!! I could eat a slice right now. Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch!! I hope you will link up again. The party will be live tonight. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
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