Lemon Blueberry Zucchini Bread
  • 4 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 3 1/2 cups flour
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 4 tsp baking powder
  • 1 lemon, juiced
  • 1 lemon, zested
  • 2 cups zucchini, grated
  • 1 cup blueberries, frozen
  1. Preheat oven to 350F and grease and flour two 5 x 9-inch loaf pans. Beat eggs; add sugar and beat until well mixed. Add canola oil and beat well. Add lemon juice, zest, and zucchini and mix well.
  2. In a separate bowl, mix flour, salt, soda, and baking powder together. Add to the zucchini mixture; mix well. Fold in the blueberries. Pour mixture into the loaf pans and bake approximately 55 mins until done (test with a cake tester). Remove from oven and cool 10 mins prior to removing from pans.