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Lemon-Blueberry Zucchini Bread
By Chef Tom Fraker

Lemon-Blueberry Zucchini Bread


3 cups All-Purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3 teaspoons Ground Cinnamon
3 Eggs
1 cup Canola Oil
2 1/4 cups Granulated Sugar
3 teaspoons Pure Vanilla Extract
2 cups Zucchini (about 1 large one) -- grated
2 Fresh Lemons, zest only
2 (3 oz.) packages Melissa's Dried Blueberries


Preheat the oven to 325ºF.
Spray 2 loaf pans (8 x 4 inch) with non-stick cooking spray. Next, line the pans with parchment paper and spray again with the cooking spray.
In a bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
In the bowl of an electric mixer fitted with a whisk, cream together the eggs, canola oil, vanilla extract and sugar. When the mixture is done, it should be smooth and white-ish in color. Next slowly add the sifted ingredients. Mix until smooth and well combined. Remove the whisk and attach a paddle to the mixer. Add the zucchini, lemon zest and blueberries and mix until well combined. Pour equal amounts of the batter into the prepared loaf pans. Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack, in the pans, for 10 minutes. Remove loaves from the baking pans and remove the parchment paper to cool completely on the rack. Makes 2 loaves of bread.

A great slice of bread morning, day or night...