Lemony Blueberry Zucchini Loaf

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Ingredients

Blueberries 1 Cup (16 tbs)
Zucchini 2 Cup (32 tbs)
Eggs 3
Vegetable oil 3/4 Cup (12 tbs)
Sugar 1 1/2 Cup (24 tbs)
Lemon extract 2 Teaspoon
Flour 2 1/2 Cup (40 tbs)
Salt 1 Teaspoon
Nutmeg 1/2 Teaspoon
Ginger 1/4 Teaspoon
Baking soda 1 Teaspoon
Baking powder 2 Teaspoon
Walnut 1 Cup (16 tbs) , chop (Optional)
Crisco 1

Directions

1) Heat oven to 350°. Grease only the bottom of two glass loaf pans with

Crisco.

2) In one bowl, beat the eggs, then add vegetable oil, sugar, and lemon extract

until well blended.

3) In another bowl, sift the flour, salt, nutmeg, ginger, baking soda, and baking

powder.

4) Add the dry ingredients to the wet and mix until well-incorporated, then

fold in the zucchini, then blueberries and walnuts. Pour into the two loaf

pans.

Bake for about 50 minutes or until a toothpick comes out clean.

Recipe Summary