Lemon Blueberry Zucchini Loaves
These Lemon Blueberry Zucchini Loaves are a great way to make fresh produce into a sweet treat. Perfect for breakfast or dessert.
Ingredients
- 3 eggs
- 1 cup oil
- 1 tbsp vanilla
- 2 tsp lemon juice
- 2 1/4 cup cane sugar
- 2 cup shredded zucchini
- 3 cup + 1 tsp gluten free flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp poppy seeds
- 1 pint blueberries
Instructions
- Preheat oven to 350F. Grease mini loaf pan, or add liners to muffin tin.
- Beat together eggs, oil, vanilla, lemon juice and sugar. Next, fold in the shredded zucchini. In a separate bowl, whisk the flour (set 1 tsp aside for later), salt, baking, powder and baking soda.
- Gradually combine the two mixtures. Once fully blended, coat blueberries in 1 tsp flour then fold into the mixture along with poppyseeds.
- Pour mixture into the pan. Then bake for 15-20 minutes or until a toothpick/fork comes out clean. Next let cool for 5 minutes then transfer to cooling rack for at least 10 more minutes.