Chef Tom Fraker
Lemon-Blueberry Zucchini Bread
Category
Dessert
Servings
2 loaves of bread
Prep Time
30 minutes
Cook Time
1 hour 20 minutes
Author:
Chef Tom Fraker
A great slice of bread morning, day or night...
Ingredients
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3 cups All-Purpose Flour
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1 teaspoon Salt
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1 teaspoon Baking Powder
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1 teaspoon Baking Soda
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3 teaspoons Ground Cinnamon
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3 Eggs
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1 cup Canola Oil
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2¼ cups Granulated Sugar
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3 teaspoons Pure Vanilla Extract
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2 cups Zucchini (about 1 large one), grated
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2 Fresh Lemons, zest only
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2 (3 ounces) packages Melissa's Dried Blueberries
Directions
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.
Filed in:
Dessert,
Dried Blueberries,
Lemon,
Lemon-Blueberry Zucchini Bread,
Organic Lemons,
Organic Zucchini,
Zucchini
