My mom used to tell me that there is a time and place for everything. Apparently laughing in church is frowned upon. The same can be said in cooking there is definitely a time to use technology and then there’s a time to return to the old fashion hand method which is the case with these delicious lemon blueberry zucchini mini loaves.
Ending the zucchini week long recipe posts is my take on the lemon blueberry zucchini bread. I made a few changes to the ingredients and went all old-fashioned on the directions. The batter when done this way whips up fluffy delicious loafs of mini breads perfect for breakfast on the go, or a midday snack.
Preheat your oven to 350°F. In a large bowl add 3/4 cup sugar, 1/2 cup vegetable oil, and 2 large eggs at room temperature that have been slightly beaten with a fork. Using the same fork mix the ingredients until they are fluffy and a lemon yellow.
Add 1/2 cup of heavy cream and 1 teaspoon vanilla; whisk with the fork until blended. Will be a pale yellow.
Measure out in a sifter 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon baking soda. Sift into the sugar mixture but do not stir yet.
Zest 2 lemons over the bowl and then squeeze the juice into the bowl by squeezing the lemon over your cupped palm letting the juice seep through your fingers (ummm, make sure your hands are clean please). This ensures that no seeds fall into the batter. Gently mix the batter with the fork.
Add 1 cup grated zucchini, water removed, and 2 cups of blueberries. Exchange the fork for a wooden spoon and gently fold into the batter.
Lightly spray a 6 cup mini loaf pan with nonstick cooking spray. Spoon the batter into the cups 2/3 full. Set aside and spray a second 6 cup mini loaf pan with nonstick cooking spray and fill 2/3 full.
👩🍳TIP: I prefer to wait until right before I fill the pans to spray with cooking spray. Doing it early just pools the oil in the bottom of the pan. Waiting until right before allows you to get the batter scooped and in the oven letting the spray wrap around the batter and do what it is made to do; stop sticking from occurring.
Bake for 20 to 25 minutes or until the toothpick comes out clean. Take out of oven and flip onto a cooling rack or cutting board that has been lined with parchment paper (blueberries will stain the cutting board, lessons learned the hard way). Let cool. Lemon blueberry zucchini mini loaves are delicious plain. No butter needed.
However, if you like a nice light icing use a lemon icing; whisk together 1 cup powdered sugar and 1 tablespoon lemon juice. Adjust powdered sugar or juice to reach the desired consistency. I like to drizzle my icing, so I go thinner.
You can freeze the loaves up to four months. If you are going to freeze them do not ice.
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup grated zucchini, water removed
- 2 cups blueberries
- 2 lemons, zest and juice
Preheat oven to 350°F.
In a large bowl add the sugar, oil, and slightly beaten eggs. Mix the ingredients with a fork until fluffy and lemon yellow in color.
Add the heavy cream lemon zest, lemon juice, and vanilla; whisk with the fork until blended. Will be a pale yellow.
In a medium bowl sift the flour, baking powder, and baking soda. Stir into the sugar mixture.
Add the zucchini and blueberries. Exchange the fork for a wooden spoon and gently fold into the batter.
Lightly spray 2- 6 cup mini loaf pan with nonstick cooking spray. Spoon the batter into the cups filling them 2/3 full.
Bake for 20 to 25 minutes or until the toothpick comes out clean. Take out of oven and flip onto a cooling rack or cutting board. Let cool.