blueberry zucchini lemon bread

Sitting on the porch just finished having a couple of buttermilk biscuits for breakfast with my husband and daughter. When I first came outside the sun was hitting one lonely little sunflower which I don’t usually see or maybe it’s more like notice. It is slowly following the sun around and by the afternoon will have done a 180′ turn which is pretty cool if you think about it.
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The porch has become THE place this summer. We have been spending a lot of time out here either alone and with friends and family. I wonder when the pergola; affectionately called the Parthenon (it’s huge, white columns in all) my husband has been building all summer will take over as THE place to be once it’s done.
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I have made this bread a couple of times and tweaked it a bit to not only have a lemon glaze on top but to add some lemon to the dough. I mean blueberry and lemon are fantastic together. I am not entirely sure what zucchini is bringing to the party except maybe some extra moisture but I am happy to have somewhere for all of our garden zucchini to go.  This year since I am working from home and can’t really share with my co-workers I have a little table I have been placing at the end of our driveway and filling it with whatever we cannot use up or give way to family and friends. I think the people who pass by are happy since the harvest is gone a short time later.
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Blueberry Zucchini Lemon Bread

quick and tasty bread, this make 2 large loaves or several small ones
Course bread

Ingredients
  

  • 3 extra large eggs large are fine
  • 1 cup vegetable oil
  • 1 tablespoon good vanilla extract
  • 21/4 cups sugar
  • 2 cups shredded zucchini squeeze excess liquid out
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries
  • 1 small lemon zested add a little or a lot - your choice

Lemon Glaze

  • 1 cup powdered sugar
  • 1 small lemon juiced use the lemon you zested
  • 1 tablespoon milk optional

Instructions
 

quick bread

  • Pre-heat oven to 350'F. lightly greased 2 large loaf pans or several mini pans. whatever you have on hand. You might want to cut parchment paper to fit your pans to lift out the bread intact. I did not and will next time. the bread is a wet dough and doesn't like to come out of the pans nicely.
  • in a large mixing bowl add the eggs, oil, vanilla and sugar. beat on low till combined. Fold in the zucchini. add the flour, salt, baking powder and soda beat till combined. gently fold in the blueberries. Pour into the prepared loaf pans.
  • Bake for 50 minutes or until a toothpick comes out clean. adjust timing for the size loaf pans you are using; smaller pans less time. Cool for 20 minutes, remove from loaf pans carefully to a wire rack to cool completely.

Lemon Glaze

  • whisk together the lemon juice, powdered sugar if you are opting not to add milk then I would drizzle this on top of the warm bread.
  • If you decide to add milk to the glaze then I would wait for the bread to cool completely before your drizzle.
Keyword blueberry zucchini lemon bread

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