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
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
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