SigMT Vol13 Iss 3

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Page 78 of 99

LEMON BLUEBERRY ZUCCHINI BREAD INGREDIENTS: • ¾ cup sugar • 2 large eggs • ½ cup vegetable oil • ½ cup sour cream • 1 teaspoon vanilla • 2 cups all-purpose flour, sifted • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 cup grated zucchini • 2 cups fresh or frozen blueberries • 2 lemons • 1 cup powdered sugar DIRECTIONS: 1. Preheat the oven to 350°F. Spray a 9"×5″ loaf pan with non-stick cooking spray and set aside. 2. In a large bowl, beat the sugar, eggs, and vegetable oil. Then add the sour cream and vanilla. Mix until smooth. Next add in the flour, baking powder and baking soda. Stir until combined. Fold in the zucchini, blueberries, the zest from 2 lemons and the juice from 1 lemon. 3. Pour the batter into the pan and bake for 40-50 minutes, or until a toothpick comes out clean. Cool in the pan for about 15 minutes and then flip over onto a cooling rack. 4. Once the bread has cooled, whisk together the powdered sugar and juice from 1 lemon. Add additional lime zest if desired. Pour the glaze over the top of the bread. 5. Slice and enjoy! SiG MT 79

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