In The Kitchen: Lemon-blueberry zucchini bread

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2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

1 cup canola oil
2 eggs, lightly beaten
1 cup sugar
1 teaspoon vanilla extract
6 tablespoon fresh lemon juice plus the zest of the juiced lemons, finely chopped
1 cup finely shredded zucchini

2 cups fresh blueberries
2 tablespoons additional flour

(optional glaze)
juice of 1/2 a lemon
1/2 to 1 cup powdered sugar


Preheat your oven to 325 degrees. Grease and flour 2 loaf pans. Add all of the dry ingredients to a mixing bowl and whisk until well combined. In another mixing bowl whisk together the wet ingredients. Now fold the dry ingredients into the wet ingredients. In yet another bowl toss the blueberries with 2 tablespoons of additional flour (coating the berries in flour will help prevent them from sinking in the bread). Gently fold in the blueberries into the batter. Now pour the batter evenly into the loaf pans, and bake for 55-65 minutes. You know it's done when a toothpick inserted into the center of the loaf comes out cleanly. Let cool for 5-10 minutes, and remove from the pan.

Once the bread is fully cool, you have the option of adding a sweet and tangy lemon glaze. To do this combine with juice of another 1/2 lemon with enough powdered sugar until the glaze becomes very thick. Drizzle the glaze over the loafs of bread. Garnish with more lemon zest if desired. Let the glaze set and enjoy!