Blueberry summer squash bread –Are you ready to bake something that tastes like summer, sunshine, and maybe a hint of vacation? Brace yourself for this delightful Lemon Blueberry Summer Squash Bread! This recipe marries the zesty flavors of lemon and the sweetness of blueberries with a secret ingredient that will have everyone guessing—yes, it’s summer squash! Let’s get this culinary adventure started!
Lemon Blueberry Summer Squash Bread
Just look at this masterpiece! Who wouldn’t want to nibble on a slice of this fluffy delight? Don’t forget to put on your chef’s hat and channel your inner baking genius!
Ingredients:
- 1 cup grated summer squash (zucchini works too, if you’re feeling rebellious)
- 1 cup fresh blueberries (don’t skimp! Those little blue beauties are the stars here)
- 1 lemon, juiced and zested (we’re going for maximum zing, folks!)
- 1/2 cup vegetable oil (because who doesn’t love a little oily goodness?)
- 1 cup granulated sugar (sweet like your grandma, and we know you love her)
- 2 large eggs (the golden orbs of happiness)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder (let’s get that rise, baby!)
- 1/2 tsp baking soda (for that extra fluff)
- 1/2 tsp salt (just a pinch to keep things real)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan like you’re about to make the best past life decision ever.
- In a mixing bowl, combine the grated summer squash, blueberries, lemon juice, lemon zest, oil, and sugar. Stir it all together until it’s like a colorful party in your bowl.
- Add in the eggs one at a time. Make sure to beat them in like you’re auditioning for a cooking show.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Give it a good mix to ensure those dry ingredients aren’t playing hide and seek.
- Gradually fold the dry mixture into the wet mixture. Be gentle—this isn’t a wrestling match!
- Pour the batter into the prepared loaf pan, making sure it’s evenly spread. It should look all cozy in there.
- Bake for about 50-60 minutes, or until it’s golden brown and a toothpick comes out clean (like magic!).
- Let it cool in the pan for about 10 minutes, then transfer it onto a wire rack to rest. Patience is a virtue, my friend!
- Slice, serve, and savor the summer vibes one delicious bite at a time!
And there you have it—your new favorite summer creation! Enjoy your Lemon Blueberry Summer Squash Bread with a cup of coffee, tea, or whatever floats your boat. Happy baking!