Thursday, September 26, 2013

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  :)



 LEMON BLUEBERRY ZUCCHINI BREAD (Carol1229)



  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
  "http://community.tasteofhome.com/community_forums/f/30/p/796805/6801350.aspx#6801350"

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