Watchtide's Lemon/Blueberry Zucchini Bread


A favorite of our guests! Freezes well.

4 eggs
2 cups Sugar (or less)
1 cup canola oil
3 1/2 cups flour, unbleached & unsifted
1 teaspoon salt
1-1/2 teaspoons baking soda
4 teaspoons baking powder
Juice of 1 Lemon
Zest of 1 Lemon, chopped
2 cups grated unpared Zucchini, slightly drained
1 cup (plus) frozen Maine Wild Blueberries

  1. Grease and flour two 5" by 9" loaf pans
  2. Preheat oven to 350°F
  3. Beat the eggs
  4. Add the sugar and beat until well mixed
  5. Add vegetable oil and beat
  6. Add lemon juice, zucchini and lemon zest
  7. Mix well
  8. Mix together the flour, salt, soda, baking powder
  9. Add to the zucchini mixture, mix well
  10. Add the blueberries
  11. Pour into loaf pans
  12. Bake approximately 55 minutes or until done
  13. Remove from oven and cool 10 minutes before removing from pans

I often add chopped pecans or walnuts, or I'll use dried cranberries in place of the blueberries, and orange juice and zest in place of the lemon. You could also omit the lemon juice and zest, nuts and blueberries - and in place add cinnamon, cloves, nutmeg, allspice and at least a cup of chocolate chips - and it comes out just grand.