Skip to main content

Lemon Blueberry Zucchini Bread

As you might have noticed from my last few weeks of reviews.   I have blueberries.   Lots of yummy, fresh from the patch, sweet as can be blueberries.     I also picked up a half dozen zucchini at the farm earlier in the week.   Carol has posted lots of amazing zucchini bread recipes and I've had this one on the to-try list for a while.   I did not have the lemon oil, so I omitted it.   I ended up using a full tsp of baking powder due to a reading comprehension error   :)    I also covered the top of the bread with a nice layer of turbinado sugar before baking.   
Made this on Tuesday, and didn't get to slice it til yesterday morning.    Beautiful texture, wonderful flavor.    I love the added sweet crunch of the turbinado crust.    I got two beautiful loaves, one disappearing fast and the other is wrapped and in the upright freezer.    I am looking foward to unwrapping it in the dregs of our long New England winter and enjoying a little taste of summer. 

Thank you Carol for yet another hit recipe.  I hearby crown you the Zucchini Bread Queen  :)


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs -- beaten
  1 1/2             c.  sugar
  3               tsp.  lemon extract
  1                 c.  oil
  2                 c.  peeled -- grated zucchini
                        Grated zest of 1 lemon
     1/2          tsp.  lemon oil (optional)-- I omitted
  3                 c.  all-purpose flour
  1               tsp.  salt
  1               tsp.  baking soda
     1/2          tsp.  baking powder (I misread and used a full tsp here)
  1               pkg.  instant lemon pudding mix -- (3 oz.)
  2 to 2 1/2  c.  fresh or frozen blueberries (if using frozen berries -- do not thaw-just toss with a little flour before folding them into the batter)

Beat eggs until light. Add sugar, lemon extract and oil; mix well. Stir in zucchini, lemon zest and lemon oil (if using).
Sift flour, salt, baking soda, baking powder and pudding mix; blend with creamed mixture. Fold in blueberries.
Divide batter between (2) 9x5-inch greased loaf pans OR (6) 5x3-inch greased mini loaf pans.
Bake @ 350 degrees for 1 hour for 9x5-inch loaves,  40-45 minutes for mini loaves, or until toothpick inserted in center comes out clean.  Let cool in pan 15-20 minutes; remove from pans to wire racks and cool completely.

Source: Carol1229, TOH


Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P