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Lemon Zucchini Bread with Blueberries

Amanda Formaro
  • 70 minutes
  • Serves 1

INGREDIENTS

2 cups

all purpose flour

2 tsp

baking powder

1/2 tsp

salt

2

eggs

1/2 cup

canola oil

2/3 cup

sugar

1/2 cup

buttermilk

2 tbsp

fresh lemon juice (about one large lemon)

Zest from one lemon

1 cup

shredded and drained zucchini

1 cup

fresh or frozen (not thawed) blueberries

!Lemon Glaze

1 cup

powdred sugar, sifted

2 tbsp

fresh lemon juice