Watchtide’s Lemon Blueberry Zucchini BreadPhoto Credit : Katherine Keenan
Love lemon blueberry bread? How about lemon zucchini bread? We say why not combine the two and make this zesty lemon-blueberry-zucchini bread instead! This recipe has been a Yankee favorite for many years and originally came from an inn in Searsport, Maine, that has since closed. The flavorful combination is a hit with guests and freezes well, making it a favorite late-summer loaf.
2 cups (or less) sugar
1 cup canola oil
2 cups unpeeled, coarsely grated zucchini, drained slightly
zest of 1 lemon, grated
juice of 1 lemon
3-1/2 cups unbleached flour
1 teaspoon salt
1-1/2 teaspoons baking soda
1 tablespoon baking powder
1 cup (or more) fresh or frozen Maine wild blueberries
Preheat the oven to 350 degrees F. Beat the eggs. Add the sugar and beat until well mixed. Add the oil and beat. Add the zucchini, lemon juice, and lemon zest and mix well.
In a separate bowl, combine the flour, salt, soda, and baking powder and add to the wet ingredients, mixing well. Gently fold in the blueberries.
Pour the batter into 2 greased and floured 5×9-inch loaf pans. Bake approximately 55 minutes or until a knife inserted into the center of one of the loaves comes out clean.
Remove from the oven and cool 10 minutes, then remove the loaves to a wire rack to continue cooling.