Bab's Lemon Blueberry Zucchini Bread

javaqueen 5

"This bread is the perfect breakfast treat with a cup of hot coffee. You can also make this as muffins. It also freezes very well. Great recipe for summer when you have an abundance of zucchini in your garden."
Added to shopping list. Go to shopping list.


2 h 24 servings yields 2 loaves or 24 muffins
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350*
  2. Spray two loaf pans with non-stick spray
  3. Beat together the wet ingredients and sugar
  4. Stir in the zucchini
  5. Sift together the remaining dry ingredients
  6. Add the blueberries and toss to coat with the dry
  7. Fold the wet into the dry ingredients-Do Not Overmix
  8. Pour batter evenly into two pans
  9. Bake for approx an hour
  10. Cool in pans for 20 minutes
  11. or
  12. Put in muffin tins either sprayed with Pam or using muffin paper liners. Makes 24 regular size.
  13. Bake for about 20 minutes
  14. Remove, cool and enjoy
You might also like