Blueberry Zucchini Loaf
 
Prep time
Cook time
Total time
 
Serves: 2 loaves
Ingredients
  • 3 eggs, lightly beaten
  • ½ cup vegetable oil
  • ½ cup regular yogurt
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • 1½ cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
  2. In a large bowl, beat together the eggs, oil, yogurt,vanilla,lemon zest and sugar. Fold in the zucchini.
  3. In a separate bowl, whisk together the flour, salt,baking powder and baking soda.
  4. Sprinkle dry ingredients over the wet and stir until almost combined.
  5. Gently fold in the blueberries. Divide equally between the 2 pans and smooth the tops.
  6. Bake 50 minutes in the preheated oven, or until a skewer inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Recipe by Chateau Elma at https://www.chateauelma.com/blueberry-zucchini-loaf