LEMON BLUEBERRY ZUCCHINI LOAF
this bread is so good with the tart lemon glaze that goes on it everyone loves this and the kids really like it to
Provided by Patsy Fowler
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. preheat oven to 350. grease 2 9x5 inch loaf pans and coat sides with 1/4 cup sugar, set aside.
- 2. in large bowl, combine the flour, baking powder, baking soda and salt. add in the blueberries, toss to coat and set aside.
- 3. in a medium bowl, beat eggs with sugar, until light and fluffy. add in the canola oil and blend well. add the milk, lemon juice and lemon zest and blend until well combined. stir in zucchini, until evenly distributed in mixture.
- 4. add this mixture to the dry ingredients and blend everything together, until just combined.
- 5. pour batter into prepared loaf pans and bake at 350 for 45-60 minutes, or until toothpick inserted in center comes out clean.
- 6. cool in pan 10 minutes, then remove to a wire rack and cool completely. while loaf is cooling you can make the glaze.
- 7. in a small bowl, mix the powdered sugar, lemon juice and zest until well blended. spoon glaze over cooled loaf. let glaze set, then serve.
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Wajid Shahzad
[email protected]I've made this loaf several times and it's always a hit with my family and friends.
md sumon talokder
[email protected]This recipe is a keeper! It's so easy to make and it always turns out delicious.
Najeebi Sahib
[email protected]I'm not sure what went wrong, but my loaf didn't turn out very well. It was dry and crumbly.
Sultan Khalisha
[email protected]This loaf is a good basic recipe. It's easy to make and it's a good way to use up zucchini. However, I think it's a bit bland. I'll try adding some more spices or nuts next time.
Jacobo Lopez
[email protected]Overall, I thought this loaf was just okay. It wasn't bad, but it wasn't anything special either.
Taju Miah
[email protected]This loaf was a bit too dense for my liking. I think I'll try using a different recipe next time.
Asif Chohan
[email protected]I found this loaf to be a bit dry. I think I'll add some extra zucchini or maybe some yogurt next time.
Bilal Bilal awan
[email protected]This loaf is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Ndubuisi Judith
[email protected]I used frozen blueberries in this loaf and they worked just as well as fresh blueberries.
Sharjeel Ahmed
[email protected]I added some chopped walnuts to this loaf and it gave it a nice crunchy texture.
md shaidi
[email protected]I made this loaf gluten-free by using gluten-free flour and it turned out great. It's a delicious and healthy snack that I can feel good about eating.
Jesse Flores
[email protected]This loaf is a great way to use up leftover zucchini. It's also a great snack or breakfast food.
Rama Sunar
[email protected]I'm not a big fan of zucchini, but this loaf was surprisingly good. The lemon and blueberries really mask the taste of the zucchini.
9104 Eggshell (‪Reshon‬)
[email protected]This loaf is delicious! I made it for my family and they all loved it. It's a great way to sneak some veggies into your kids' diet.
Boogii Bold
[email protected]I've made this lemon blueberry zucchini loaf several times now and it's always a hit. It's so easy to make and it always turns out perfectly. I love that it's a great way to use up zucchini from my garden.
Tayyab Afridi
[email protected]This lemon blueberry zucchini loaf is the perfect summer treat! It's moist, flavorful, and has a hint of sweetness that is perfectly balanced by the tartness of the lemon and blueberries. I made it for a brunch party and it was a huge hit. Everyone l