Lemon-Kissed Blueberry Poppy Seed Zucchini Bread

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Lemon-Kissed Blueberry Poppy Seed Zucchini Bread

Author: Lisa Zapatka

This Lemon-Kissed Blueberry Poppy Seed Zucchini Bread is bright, moist and bursting with juicy blueberries. The fresh lemon adds the perfect citrusy zing, while the poppy seeds give every slice a little something extra.3

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Ingredients

• 3 eggs
• 2 cups granulated sugar
• 1 cup grapeseed oil
• 2 cups grated zucchini with skin on, do not squeeze out the wate
• 2 tsp vanilla extract
• Zest of one lemon
• 3 cups all-purpose flour
• 1 tsp fine sea salt
• 1/4 tsp baking soda
• 2 Tbs poppy seeds
• 1 1/12 fresh or frozen blueberries

Instructions

1. In large bowl, whisk together eggs, sugar, oil, zucchini, vanilla and lemon zest
2. In another bowl, whisk together flour, salt, baking soda and poppy seeds
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the blueberries.
5. Divide the batter between two well greased 9 x 5 loaf pans.
6. Bake at 350 for 60 minutes.
7. Remove from oven and let cool for 10 minutes. Then fun a knife around the edges to loosen. Carefully remove the loaves from the pans and cool completely on a rack.
8. Eat one loaf and share the other with a friend! You can also freeze one loaf 3-6 months. Wrap it well in plastic wrap, then in a layer of foil or a freezer bag. You can also freeze individual slices.