Moist Lemon Blueberry Zucchini Bread Recipes

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LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

Steps:

  • In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON ZUCCHINI BREAD



Lemon Zucchini Bread image

Moist and flavorful Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! Enjoy it for dessert, as a snack, or even for breakfast or brunch.

Provided by Lauren Allen

Categories     Breakfast     Dessert     Snack

Time 1h

Number Of Ingredients 12

1 1/2 cups all-purpose flour ((or half white whole wheat flour))
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup granulated sugar
Zest of 1 large lemon
2 large eggs
1/2 cup oil ((vegetable or canola oil))
1 1/2 teaspoons fresh lemon juice
1 cup grated zucchini* ((unpeeled))
1 cup powdered sugar
4 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
  • In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
  • In another bowl, combine sugar and lemon zest and stir well.
  • Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
  • Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
  • Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
  • Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
  • While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
  • Drizzle the glaze over the bread. Slice and serve.

Nutrition Facts : Calories 239 kcal, Carbohydrate 35 g, Protein 2 g, Fat 10 g, Cholesterol 27 mg, Sodium 161 mg, Sugar 22 g, ServingSize 1 serving

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

This blueberry zucchini bread is a quick, no-mixer recipe that's not too sweet. Each bite is bursting with fresh blueberries!

Provided by Averie Sunshine

Categories     Bread, Rolls, Muffins & Breakfast

Time 1h10m

Number Of Ingredients 12

1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
1 teaspoon vanilla extract
1 cup all purpose flour + 1/4 cup for tossing with blueberries
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup coarsely grated zucchini, laid loosely in cup and not packed (don't wring out)
1 cup (6 ounces) fresh blueberries (I haven't tried with frozen)

Steps:

  • Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  • Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
  • Add the zucchini and stir to combine; set aside.
  • To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
  • Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don't overmix.
  • Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip - Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
  • Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes more or less time to bake than the baking time estimates provided.*
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Facts : Calories 216 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 170 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

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

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 ¼ cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

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



Lemon Blueberry Zucchini Bread image

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

3 eggs
1 c canola oil
3 tsp vanilla extract
21/4 c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp cinnamon
1 pt fresh blueberries
zest of half a lemon

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.

BEST LEMON ZUCCHINI BREAD



Best Lemon Zucchini Bread image

This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.

Provided by Littldot

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
1 egg
¾ cup white sugar
½ cup milk
½ cup vegetable oil
1 lemon, zested and juiced
1 cup grated and squeezed zucchini

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
  • Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

This healthy Blueberry Zucchini Bread recipe is moist, easy and delicious for summer and beyond! Made with Greek yogurt, whole grains, and a touch of lemon.

Provided by Erin Clarke / Well Plated

Categories     Breakfast     Snack

Time 1h5m

Number Of Ingredients 14

1 cup coarsely grated zucchini (unpeeled zucchini (about 1 small or ½ medium))
1 large egg
1/2 cup nonfat plain Greek yogurt
1/4 cup canola oil (or melted and cooled coconut oil)
1/4 cup honey or pure maple syrup
1/4 cup brown sugar
1 teaspoon vanilla extract
3/4 teaspoon lemon zest (about 1 small lemon)
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/4 cups white whole wheat flour (plus 1 tablespoon for tossing with blueberries)
1 cup fresh blueberries (fresh or frozen (no need to thaw), plus additional for the top)

Steps:

  • Preheat oven to 350 degrees F. Spray one 8 × 4-inch loaf pan with nonstick spray. Line with parchment so that two opposite sides of the paper overhand like handles. Lightly coat the paper with spray. Set aside.
  • Place the zucchini on a layer of paper towels, then place a second layer on top. Pat dry.
  • In a large bowl, whisk together the egg, Greek yogurt, oil, honey, brown sugar, vanilla, and lemon zest until smoothly combined.
  • Sprinkle the cinnamon, baking powder, baking soda, and salt as evenly over the top as you can.
  • Very gently stir in the zucchini. Sprinkle on 1 ¼ cups flour. By hand, stir very gently, just until the flour disappears.
  • In a separate bowl, toss the blueberries with the remaining 1 tablespoon flour (this helps prevent the berries from sinking in the loaf pan during baking).
  • Add the blueberries and all flour bits to the bowl with the batter and stir until just combined. Do not over mix.
  • Scrape batter out into the prepared pan and smooth the top. If desired, sprinkle a few extra blueberries on top for decoration.
  • Bake for 40 to 50 minutes, or until the top of the loaf is golden, the center is springs back lightly when gently pressed, and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it (but no wet batter). Check the batter at the 30-minute mark. If it's browning more quickly than you would like (this is the honey caramelizing), loosely tent the pan with foil and continue baking as directed. Baking times will vary based on the moisture content of zucchini, if you used fresh or frozen blueberries, and your oven. If in doubt, use an instant read thermometer to check the bread's internal temp. It's done when it reaches about 195 degrees F.
  • Place the pan on a wire rack. Allow the bread to cool in pan for 15 minutes, then gently turn it out on to the rack to cool completely. Slice and serve.

Nutrition Facts : ServingSize 1 (of 10), Calories 169 kcal, Carbohydrate 26 g, Protein 4 g, Fat 6 g, SaturatedFat 5 g, Cholesterol 17 mg, Fiber 2 g, Sugar 15 g

EASY BLUEBERRY ZUCCHINI BREAD



Easy Blueberry Zucchini Bread image

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

1 stick Unsalted Butter (softened *see note about salted butter)
1/2 cup Sugar
2 Eggs (preferably room temperature)
2 tablespoons Greek yogurt (or any kind of milk)
1 Lemon (zested and juiced)
1 teaspoon Vanilla Extract (or lemon extract)
1 teaspoon Sea Salt
3 cups Grated Zucchini (about 3/4 pound (see footnote))
1 cup Unbleached All-Purpose Flour (reserve 1 teaspoon)
1 cup Whole Wheat Flour (or 1 1/3 cups all-purpose flour)
1 teaspoon Baking Soda
1 cup Fresh Blueberries

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

BLUEBERRY ZUCCHINI BREAD RECIPE



Blueberry Zucchini Bread Recipe image

Blueberry zucchini bread is an easy one bowl quick bread recipe that uses fresh zucchini - it's soft and moist and perfect.

Provided by Dorothy Kern

Categories     Breakfast     Snack

Time 1h20m

Number Of Ingredients 12

½ cup (119ml) vegetable oil
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (approximately 152g) shredded zucchini
1 cup (136g) fresh blueberries (see note)

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

ZUCCHINI LEMON BLUEBERRY MUFFINS



Zucchini Lemon Blueberry Muffins image

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

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup finely shredded zucchini
1 cup milk (I use unsweetened almond milk; feel free to use your favorite milk)
1/2 cup canola oil
2 teaspoons vanilla extract
Zest of one lemon
1 cup blueberries
3/4 cup powdered sugar
2 tablespoons lemon juice

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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Category Bread, Breakfast
Calories 226 per serving


LEMON BLUEBERRY ZUCCHINI BREAD | BLUEBERRY ZUCCHINI BREAD ...
Sep 4, 2017 - This lemon blueberry zucchini bread is the best I've had! It's super moist and full of lemon and blueberry flavor. Then topped with a sweet lemon glaze.
From pinterest.ca


LEMON ZUCCHINI BLUEBERRY BREAD - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Lemon Zucchini Blueberry Bread are provided here for you to discover and enjoy Lemon Zucchini Blueberry Bread - …
From recipeshappy.com


LEMON BLUEBERRY KETO ZUCCHINI BREAD RECIPE | WHOLESOME YUM
2021-07-28 Lemon blueberry zucchini bread with lemon glaze is a light, summery cake-like bread that features seasonal flavors, comes together simply, and is perfect for a low carb breakfast, a snack, or even a keto dessert! This low carb keto zucchini bread recipe is gluten-free, sugar free, surprisingly easy to make…
From wholesomeyum.com


LEMON BLUEBERRY ZUCCHINI BREAD ~ LOADED WITH BLUEBERRIES ...
Aug 18, 2017 - Lemon Blueberry Zucchini Bread ~ super moist, loaded with blueberries, zucchini and fresh citrus flavor baked until golden and drizzled with a lemon glaze.
From pinterest.ca


MOIST LEMON BLUEBERRY ZUCCHINI BREAD - ALL INFORMATION ...
Lemon Blueberry Zucchini Bread Recipe - Yankee Magazine tip newengland.com. Add the zucchini, lemon juice, and lemon zest and mix well. In a separate bowl, combine the flour, salt, soda, and baking powder and add to the wet ingredients, mixing well. Gently fold in the blueberries. Pour the batter into 2 greased and floured 5x9-inch loaf pans ...
From therecipes.info


LEMON BLUEBERRY ZUCCHINI BREAD - LEARNING FROM BEES
2020-05-08 2. Grate a large zucchini (or two small zucchini) and strain off some of the extra moisture using cheesecloth. Set aside. 3. In a large bowl combine apple sauce, oil, vanilla, and sugar. Fold in the zucchini and lemon zest. 4. Combine the flour, salt, baking powder, and baking soda in a small bowl.
From learningfrombees.com


LEMON AND BLUEBERRY ZUCCHINI BREAD WITH LEMON ICING
2021-06-17 Let's Make Lemon and Blueberry Zucchini Bread with Lemon Icing! Preheat the oven to 375 degrees; Grate the zucchini. Wash the zucchini and cut off the ends. Grate the zucchini on a box grater, or cut it into chunks and process it in a food processor. Once grated, put the zucchini in a strainer to get all the liquid out. Press the zucchini into ...
From foodtalkdaily.com


LEMON BREAD FROM CAKE MIX - ALL INFORMATION ABOUT HEALTHY ...
2021-02-15 · This Lemon Poppy Seed Bread recipe uses a lemon cake mix and lemon-flavored dry instant pudding mix, making this an easy quick bread that yields 2 delicious, moist, and lemon-flavored loaves. I love this lemon poppy seed loaf cake because it has the perfect balance of flavor, not too sweet and not too tart.
From therecipes.info


BLUEBERRY ZUCCHINI BREAD RECIPE (EASY & MOIST!) - FOOD NEWS
This Lemon Blueberry Zucchini Bread Recipe is one of the best dessert breads, ever! If you love the taste of fresh blueberry while getting to add in some extra veggies, the shredded zucchini is the perfect choice! Blueberry recipes are always a delicious idea.. This sweet zucchini bread recipe is delicious, simple, and full of amazing flavor. 12 hours agoHow to …
From foodnewsnews.com


BLUEBERRY ZUCCHINI BREAD WITH A LEMON GLAZE | THE RECIPE ...
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From finance.icourban.com


LEMON BLUEBERRY ZUCCHINI BREAD | RECIPE | BLUEBERRY ...
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From pinterest.ca


MOIST LEMON BLUEBERRY ZUCCHINI BREAD RECIPES
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 ...
From tfrecipes.com


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