This Lemon Blueberry Zucchini Bread puts a fun twist on a classic summer recipe. Don't like lemon? Skip the zest and add extra blueberries! Enjoy a slice for breakfast or an afternoon snack!
*Originally published July 2011. Updated August 2018*
Hi friends!
Here's the thing about blogging for almost 8 years- you accumulate A LOT of recipes. I actually find it hard to believe that I shared this recipe over 7 years ago. How crazy is that?! Life was so different back then.
When I first shared this recipe, I talked about a bad habit I have and that bad habit remains 7 years later: every time I go to the grocery store, I buy lemons. Even if I don't need them. Even if I have no idea how many lemons I have at home. I can't help it. And consequently, I'm always looking for ways to use them up.
We've also reached the point in the summer where everyone seems to have excess zucchini laying around.
So I present to you, my favorite way to combine lemon and zucchini….with some blueberries thrown in as well, for good measure. I used frozen wild blueberries because we always have an industrial-sized bag in our freezer and this is a lot less messy than letting my 3 year old eat them with his fingers for a snack. But you could use regular blueberries as well. Perhaps leftover from your summer blueberry picking adventures?
Here's the recipe:
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Lemon Blueberry Zucchini Bread
This Lemon Blueberry Zucchini Bread puts a fun twist on a classic summer recipe. Don't like lemon? Skip the zest and add extra blueberries! Enjoy a slice for breakfast or an afternoon snack!
Ingredients
1/2 cup oil (I used avocado oil)
2 eggs
1/2 cup brown sugar
1 tsp vanilla extract
1 cup shredded zucchini, excess water removed
1.5 cups white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon (optional but def add it if omitting the lemon)
zest of one lemon (i like adding this but feel free to leave it out if you want)
3/4 cup frozen wild blueberries (or 1 cup regular blueberries)
Instructions
In a large bowl, mix oil, eggs, sugar, vanilla and zucchini.
Add remaining ingredients, except blueberries, and stir until just mixed.
Gently mix in blueberries until combined.
Pour into loaf pan lined with parchment paper.
Bake at 350 degrees F for 50-55 minutes.
Notes
The original recipe was: 1/4 cup plain Greek yogurt, 1/4 cup applesauce, 1 egg, 1 egg white, 1 cup zucchini, 1 tsp vanilla, zest of one lemon, 1.5 cup white whole wheat flour, 1/4 cup AP flour, 1/3 cup sugar, 1.5 tsp baking powder, 1/2 tsp baking soda, pinch of salt, 3/4 c blueberries.
One bowl. So easy. Go make it immediately!
Enjoy!
–Lindsay–
Original Content:
Lemon Blueberry Zucchini Bread
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