Blueberry Lemon Zucchini Bread

Fresh blueberries and zucchini baked into delicious loaves for a perfect treat or brunch companion!

Ingredients

3 large eggs, lightly beaten 3 eggs
vegetable oil 1 cup
vanilla extract 3 tsp
granulated sugar 1 3⁄4 cup
shredded zucchini 2 cups
lemon zest (lemon rind) 2 Tbsp
all-purpose flour 3 cups
salt 1 tsp
baking powder 1 tsp
baking soda 1⁄4 tsp
ground cinnamon 1 Tbsp
fresh blueberries 2 cups
chopped walnuts 1⁄2 cup

Prep Time

20 minutes prep; 1 hour cook

Servings

16 servings

Nutrition Facts

Per Serving (16) or 8 slices per loaf: 345 calories; 17 g fat; 2 g saturated fat; 44 g carbohydrates; 4 g protein; 2 g fiber; 40 mg cholesterol; 210 mg sodium

Directions

Preheat oven to 350 degrees (175 degrees C). Spray 2 (5.25 x 9 inch) loaf pans with nonstick cooking spray.
In a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in shredded zucchini and lemon zest.
In a separate bowl, combine dry ingredients: flour, salt, baking powder, baking soda, and ground cinnamon. Add to zucchini-egg mixture and mix well.
Gently fold in blueberries and walnuts.
Bake in preheated oven for 50 - 60 minutes, or until a toothpick inserted in center comes out clean.
Cool for 20 minutes in pan, carefully turn out onto wire racks to finish cooling.

Cook's notes

Increase fiber by using 1 1⁄2 cups of whole wheat flour and 1 1⁄2 cups of all-purpose flour. This bread freezes well or share a loaf with someone you love!