Lemon Blackberry Zucchini Loaf
This zucchini loaf will knock your socks off!! If you're like me and you have a load of zucchini, this is a perfect way to deal with it!
Servings: 14
Ingredients
Bread:
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup mild oil canola, vegetable or even coconut oil
- 1⅓ cups sugar
- ½ cup yogurt
- 2 tablespoons lemon juice
- zest of 1 lemon
- 1 cup grated zucchini
- 1 cup fresh blackberries
Glaze:
- 1 cup icing sugar sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease two 5-x-9-inch loaf pans with cooking spray and set aside.
- In a medium bowl, whisk flour, cornstarch, baking powder and salt together and set aside.
- In a large mixing bowl, beat eggs with a hand mixer, then add oil and sugar and mix until well. Add lemon juice, yogurt, lemon zest to this mixture and blend all together.
- Add dry ingredients to the wet ingredients and mix until just combined; wring out zucchini to remove moisture. Slow down the mixer and add the zucchini into batter and mix gently.
- Pour batter equally into the prepared loaf pans and press the blackberries into each loaf pan (dividing them equally between the two - you should have about 8-10 berries in each pan) and bake for 50–60 minutes or until golden on top.
- To make the glaze, stir all ingredients together in a small bowl. Spoon over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.
Notes
If you are using smaller berries like blueberries or chopped strawberries, fold them directly into the batter before pouring into the prepared baking dishes!