LEMON-BLUEBERRY BREAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
- Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
- Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
EASY BLUEBERRY ZUCCHINI BREAD
This Blueberry Zucchini Bread literally melts in your mouth. Fresh blueberries, zucchini, zesty lemon, wheat and white flour, and minimal sugar makes this quick bread secretly healthy and crave worthy!
Provided by Traci The Kitchen Girl
Categories Breakfast Dessert Snack
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit and adjust oven rack to the center.
- In a large mixing bowl, stir BUTTER and SUGAR together until well combined.* Note: If using salted butter, reduce SALT by 1/3 teaspoon in the next step.
- Add EGGS, YOGURT, LEMON JUICE, LEMON ZEST, VANILLA, and SALT. Whisk until well-combined. (It will look slightly lumpy).
- Stir in shredded ZUCCHINI (no need to drain).
- Add FLOUR and BAKING SODA. Gently stir until combined - don't over mix.
- In a separate small bowl, toss BLUEBERRIES in the reserved FLOUR to coat (this helps prevent sinking). Gently fold blueberries into the batter.
- Pour batter into an oiled loaf pan, smoothing out the surface as needed.
- Bake 60-75 minutes until a toothpick inserted in the center comes out clean.
- Transfer to a cooling rack and rest 10 minutes (in the loaf pan).
- Carefully transfer zucchini bread out of the loaf pan back to the cooling rack. Allow to cool completely before slicing.
- Store in an airtight container at room temperature (up to 3 days) or in the refrigerator (up to 5 days). To freeze, wrap loaf or slices firmly in plastic wrap and freeze up to 90 days. Thaw overnight in the fridge or at room temperature.
- Serve at room temperature or lightly toasted with your favorite spread.
Nutrition Facts : ServingSize 1 piece, Calories 200 kcal, Carbohydrate 27 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 0.3 g, Cholesterol 48 mg, Sodium 301 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 3 g
LEMON BLUEBERRY BREAD
A quick bread that is one of my family's favorites.
Provided by Mama's Cafe
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
- Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g
BLUEBERRY ZUCCHINI BREAD
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Provided by Laura Moody
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g
LEMON BLUEBERRY ZUCCHINI BREAD
This is my all time favorite zucchini bread recipe. Of course I just love those blueberries. My down fall. So why not put these two together, with the addition of lemon it was a big hit with my husband.
Provided by Goldie Barnhart
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Grease and flour 4 mini pans or two regular bread pans.
- 2. Combine the first 5 ingredients together until well mixed. In a different bowl, mix the dry ingredients together.
- 3. Now add the dry ingredients to the wet ingredients alternately with the buttermilk, ending with flour mixture.
- 4. Now stir in the zucchini and then the blueberries. Divide between pans and bake until tooth pick comes out clean from center of bread. Bigger pans longer time cooking and just the reverse. Bake till slightly browned.
- 5. Blueberries are an opt., you can use cranberries, raisins, nuts, dates. This recipe is also good for muffins.
LEMON BLUEBERRY ZUCCHINI BREAD
Oh man, this is an irresistible quick bread. Made with simple ingredients, it's filled with fresh blueberry and notes of lemon. Shredded zucchini helps to keep this flavorful bread very moist. It's kind of a cross between bread and cobbler. Every bite is heavenly.
Provided by Dana Ramsey
Categories Sweet Breads
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350° and lightly grease 2 loaf pans. In a large bowl beat eggs, oil, vanilla, and sugar. (I did this by hand),
- 2. Fold in the zucchini.
- 3. Beat in the flour, salt, baking powder, baking soda, and cinnamon (did one cup at a time and then added the salt, baking powder, baking soda, and cinnamon to the last cup of flour).
- 4. Gently fold in the blueberries and zest.
- 5. Transfer the batter to your loaf pans.
- 6. Bake for about an hour and ten minutes.
- 7. The time may vary depending on your oven. Just check it and if a knife inserted in the center comes out clean it's done.
- 8. Cool in the pan for 25 minutes on a rack.
- 9. Then remove from pans and finish cooling on the rack.
BLUEBERRY ZUCCHINI BREAD RECIPE
Steps:
- Preheat oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan with nonstick cooking spray or butter.
- Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
- Mix in cinnamon, baking soda, baking powder and salt.
- Stir in flour, mixture will be thick. Add zucchini and stir until combined - mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.
- Pour batter into prepared pan. Bake 50-60 minutes (9x5-inch pan) or 55-65 minutes (8x4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
- Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 338 kcal, Carbohydrate 48 g, Protein 4 g, Fat 15 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 41 mg, Sodium 238 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 3 g
LEMON ZUCCHINI BREAD
Adding lemon to traditional zucchini bread is a great way to bring out the vegetable's unique flavor. Lemon zest adds a touch of summer to this sweet zucchini bread!
Provided by zoe85
Categories Kid Friendly
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 194.9, Fat 9.7, SaturatedFat 1.3, Cholesterol 15.5, Sodium 164.5, Carbohydrate 25.2, Fiber 0.7, Sugar 12.9, Protein 2.3
LEMON ZUCCHINI BREAD
This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! Seriously, lemon zucchini bread is going to be your newest summer dessert obsession!
Provided by A Latte Food
Categories Dessert
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray.
- In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.
- Add dry ingredients into wet ingredients, and mix just until combined.
- Add in zucchini and vanilla extract, and stir.
- Once combined, divide batter evenly between the two bread pans.
- Bake for 55-60 minutes, or until a cake tester comes out clean.
- Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.
BLUEBERRY ZUCCHINI BREAD
summer's fresh picked blueberries and zucchini are a perfect combination in this easy quick bread. The recipe can be found here: http://lobsterandfishsticks.com/2010/04/20/blueberry-zucchini-bread/
Provided by ChefMamaBlogger
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
- In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
- Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 224.3, Fat 10.2, SaturatedFat 0.9, Cholesterol 35.2, Sodium 117.9, Carbohydrate 31.1, Fiber 1.7, Sugar 18.6, Protein 3.1
ZUCCHINI LEMON BLUEBERRY MUFFINS
Moist and lemony with flecks of zucchini and bursts of blueberry. These summery muffins are a new seasonal favorite around here!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
- In a large bowl, stir together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
- Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
- Divide batter between muffin tins.
- Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
- Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
- Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
- At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
- Allow the glaze to solidify, another few minutes.
- Devour!
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