Associa Family Cookbook Volume III
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K A R L A M . • A S S O C I A C O M M U N I T Y A S S O C I A T I O N S E R V I C E S O F I N D I A N A
1. Preheat oven to 350°F.
2. In a large bowl, use a handheld mixer to make the bread by beating eggs, oil, vanilla extract, and sugar.
Fold in the zucchini.
3. Slowly stir in flour, salt, baking powder, and baking soda. Gently fold in blueberries.
4. Divide the batter evenly between 2 greased loaf pans and bake for 40-50 minutes.
5. Set to cool on wire rack.
6. For the icing, beat butter, powdered sugar, and salt until well combined. Add
lemon juice and vanilla extract and beat for 3-5 minutes until creamy. Fold in
lemon zest.
7. Spread icing over the top of the loaves, slice, and serve.
Lemon Blueberry Zucchini Bread
M A K E S 2 L O A V E S
ingredients
directions
Bread
3 large eggs, room temperature
1 cup vegetable oil
3 tsp vanilla extract
2¼ cups sugar
2 cups zucchini, finely shredded & drained
3 cups flour
1 tsp kosher salt
1 tsp baking powder
¼ tsp baking soda
1 pint fresh blueberries
Lemon Buttercream Icing
1 cup butter, room temperature
3½ cups powdered sugar
⅛ tsp kosher salt
3 Tbsp lemon juice
1 tsp vanilla extract
1 lemon, zested
BREADS
