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Blueberry Lemon Zucchini Cake or "Bread"

Recipe inspired from a recipe by Rachel Paul



Ring, Ring--Sumer is calling! If this loaf doesn't scream summer I don't know what does! Summer flavors like lemon and blueberry shine through in this recipe, pairing perfectly with the vanilla flavor of the cake. The zucchini adds some great moisture and texture elements as well!

These flavors are certainly ready to pop. Blueberries and zucchini are in season right now and lemon defines summer, truly. It is the perfect easy bake for the summer with fairly standard ingredients! I made mine into more of a loaf cake rather than the snack cake type that Rachel plans for. Either works.


We love this low FODMAP option!! Blueberries are low-fodmap in the amount that is enough for a slice and so is the zucchini. I actually didn't quite have enough zucchini, so I just left some out and it was fine as well. Just probably a little drier than I expected. I also personally do not have any issues with the fructans in wheat products like flour, so I actually used regular flour but Rachel's original recipe is based on a gluten free flour.







Blueberry Lemon Zucchini Loaf

Yield: 1 Loaf

Time: 1.5 hour (40 prep, 45 bake)

Materials: Loaf pan, mixing bowls, grater, zester, baking spatula, parchment paper

Ingredients

  • 1 and 1/4 cups of flour of your choice

  • 1 teaspoon baking powder

  • 1/2 teaspoon of baking soda

  • 1/4 teaspoon salt

  • 1/2 cup of vegetable oil

  • 1 cup of granulated sugar

  • 2 eggs

  • 1 teaspoon of vanilla

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon packed lemon zest

  • 1 cup grated zucchini

  • 3/4 cup of blueberries (coat with a teaspoon or two of flour before to decrease chances of blueberries sinking to the bottom)

  • Optional: Lemon glaze

    • Mix powdered sugar with lemon juice to create a thin glaze to drizzle (not pour) over the top of the loaf. Start with about a tablespoon of powdered sugar and a little less than a teaspoon of fresh lemon juice.


Directions

  1. Line loaf pan with parchment paper (sounds weird but crumble it up before!)

  2. Mix dry ingredients (flour, baking powder, salt, baking soda) in a bowl and set aside.

  3. Pre-heat oven to 350° F.

  4. Mix oil and sugar. Add eggs and vanilla and mix.

  5. Add lemon juice and lemon zest and mix thoroughly.

  6. Add zucchini and mix in.

  7. Mix blueberries and a little bit of flour until they are lightly coated.

  8. Add in blueberries and mix throughout.

  9. Pour mixture in loaf pan and bake for 45-50 minutes, covering top with foil at 35-40 minutes if you notice too much browning.


  11. Remove loaf from oven once a skewer, thin knife, or toothpick comes away with just a tiny bit of crumb, but no wet batter on it.

  12. Let cool for 10 minutes and then drizzle on the glaze. Let cool for another 30 minutes at least.


Store in covered pan for 3-4 days on counter or in airtight container or foil for 5-7 days in the fridge.

Try it yourself!

The whole family loved this treat and I am sure that you will too. Try it yourself and comment below or DM on instagram.

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