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zucchini blueberry bread


this is my lightened version of recipe #70287. i made it multiple times this summer and it always turned out great - very flavorful & moist. i did find that if you use frozen blueberries, do not thaw them or your batter will turn blue/green! if using frozen, you will need to bake it a little longer as your batter is going into the oven colder. also, if you don't have zucchini, yellow summer squash makes an excellent substitute!


# # # # #


  1. Preheat oven to 350f
  2. In a large bowl
  3. Combine egg
  4. Egg substitute
  5. Oil
  6. Buttermilk
  7. Sugar
  8. Zucchini
  9. Vanilla
  10. Almond extract
  11. And lemon zest
  12. Sift dry ingredients together and add to zucchini mixture
  13. Gently fold in blueberries & walnuts
  14. Pour into 2 greased & floured 8x4-inch bread pans
  15. Or one bundt pan
  16. Bake for 1 1 / 4 hours or until golden brown & toothpick inserted comes out cleanly
  17. Let cool for about 15 minutes
  18. Then invert onto wire rack to cool completely
  19. To make glaze: once cake / bread has cooled
  20. Melt butter over low heat
  21. Then stir in lemon zest and powdered sugar
  22. Stir in lemon juice
  23. 1 tbsp at a time
  24. Until smooth and a good consistency
  25. Drizzle over cake / bread and sprinkle with freshly grated lemon zest
  26. "if you are unsure if it is done or not
  27. Add a few more minutes - its almost impossible to over-bake this !"

Step 11

Total Time in Minute 95

Ingredients Count 19

cooking zucchini blueberry bread

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Egg substitute

Canola oil





Almond extract

Lemon zest


White whole wheat flour

Baking powder

Baking soda


Fresh blueberries



Powdered sugar

Fresh lemon juice

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