Zucchini Lemon Blueberry Mini Loaves

I still had some blueberries that were meh that i froze for future baking experiments. I had way too many zucchini that needed to become something else. I had seen a recipe for lemon blueberry lavender bread, and i had a zucchini lemon blueberry muffin recipe that i appear to have made and rated but never posted about it.

I tried some finegaling with chat gpt, i tried to extract my lavender buds into not stems or sharp things.. i ended up with just a tsp and would freak some people out as they looked like little bugs…

I think these were great, i ate way to many, which says alot, cause i generally don’t eat what i make very often.

I went with the mini loaf pan cause it is easier to share and i don’t like making muffins, i think they dry out faster.

Zucchini Lemon Blueberry Loaves

cute little loaves with zucchini you can't tell is there, and a pop or lemon and blueberry

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Servings: 8 loaves

Course: Breakfast

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup finely shredded zucchini
• 1 cup milk I use unsweetened almond milk; feel free to use your favorite milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• Zest of one lemon
• 1 cup blueberries frozen if possible

Equipment

• 1 mini loaf pan
• 1 food processor to shred zucchini
• 1 strainer to strain zucchini
• 1 cooling rack

Method

 

1. In a small bowl combine sugar and lemon zest. Let rest for as long as you can.
2. Preheat oven to 350 degrees Fahrenheit.
3. Spray 8 loaf pan with cooking spray. Set aside.
4. In a large bowl, stir together the flour, sugar, baking powder, and salt.
5. In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
6. Add the wet ingredients to the dry and stir until ALMOST combined.
7. Add the blueberries and stir gently until incorporated and just until the dough is combined. Don’t overstir or your muffins could end up being tough!
8. Divide batter between loaf pans.
9. Bake for about 40-50 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
10. Remove loaves from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer loaves to a wire cookie rack.

Notes

This recipe makes more than 8 loaves, i make them extra full and didn’t completely use all the batter.

Verdict:

Mini loaf pan is amazing! The big bread loaves i tend to get the middle bottom stuck, so this works amazing!

I love the flavor, and you can scarf a whole one or slice into half or 4 or 5 slices and maybe spread some butter and enjoy!

If you try these let me know what you think!