Prep time 20 mins Cook time 45 mins Total time 1 hour 5 mins Serves: 16
Ingredients
½ cup butter, softened
1-1/4 cups sugar
3 large eggs
½ cup plain Greek yogurt
1 tablespoon lemon zest (about 1 medium lemon)
2 tablespoons fresh lemon juice (about ½ of a medium lemon)
2 cups Gold Medal™ all-purpose flour
1-1/2 teaspoons baking powder
½ teaspoon salt
1-1/2 cups shredded zucchini (2 small or 1 large)
1-1/2 cups blueberries
Glaze: (optional)
2 tablespoons fresh lemon juice (about ½ of a medium lemon)
½ cup powdered sugar
Instructions
1. Preheat oven to 350°F. Lightly grease and flour two 9×5-inch loaf pans. Set aside.
2. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, beating until well combined. Beat in the yogurt, lemon zest and 2 tablespoons lemon juice until smooth.
3. Mix in the flour, baking powder and salt until just combined. With the mixer on low speed, beat in the zucchini. Stir in the blueberries.
4. Divide batter evenly between prepared pans. Garnish each loaf with some thin zucchini slices and a handful of blueberries, if desired. Bake for 45 minutes or until a toothpick inserted in each loaf comes out clean.
5. In a small bowl, whisk together 2 tablespoons lemon juice and powdered sugar. Immediately brush over warm bread while it’s still in the pan. Let bread rest in pans for 20 minutes then invert onto a wire rack to cool completely or serve warm.
Source: http://thebakermama.com/recipes/lemon-blueberry-zucchini-bread/
