Blueberry-Lemon Zucchini Bread

 

Blueberry-Lemon Zucchini Bread

This is the time of the year when our gardens are full of zucchini that we don't know what to do with! I love to make moist zucchini bread with my overgrown zucchini. I have modified several different recipes and this one is my favorite- low sugar, bursting with flavor, and super moist!

2 eggs 

1/2 c brown sugar, packed

1/3 c vegetable oil

lemon peel zest from one lemon

3 T fresh squeezed lemon

1 tsp vanilla

1/3 c sour cream or plain yogurt

1 cup grated unpeeled zucchini

1.5 cup of flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 c blueberries (tossed w, 1 T flour)

1. Mix first 7 ingredients together. Fold in the zucchini. 

2. Mix all the dry ingredients together in a large bowl.

3. Fold in the zucchini mixture and mix thoroughly.  Toss the blueberries in a bag w. the 1 T of flour to coat the berries.  Gently fold the berries into the batter.The batter will be quite thick. Pour into a greased loaf pan.

4. Optional- place 6-7 uncoated blueberries on top of the batter. When baked, the blueberries on the top add nice color to the loaf.

4. Bake in a 350 degree preheated oven for 60-70 minutes.