Lemon, Blueberry, Zucchini Bread

 YUM!

After looking online to find a good zucchini recipe, I found one that called for lemon zest and one that called for blueberries.  After a couple phone conversations with my mom I decided to add them both.  What a great combination!  With this recipe I made a dozen large muffins and one large bread loaf.  Anyone who likes Zucchini bread should gives this recipe a try!

INGREDIENTS 

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 2 teaspoons lemon zest
• 1 pint fresh blueberries

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• DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, lemon zest, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.