BLUEBERRY LEMON ZUCCHINI BREAD
Ingredients
2 ½ cups grated zucchini, drained and pressed dry with paper towels
1 stick butter, melted
1 table lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
½ cup Hellmann’s Light Mayonnaise
2 eggs
2 cups sugar
½ cup cornmeal
2 ½ cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1-pint blueberries
Instructions
Preheat oven to 350 degrees.
Place the zucchini, butter, zest, lemon juice, vanilla, lemon extract, and mayo in a large bowl and mix well. Add the eggs, one at a time, stirring each to fully incorporate. Add the sugar and stir to combine.
Combine the cornmeal, 2 ¼ cups of the flour, baking soda, baking powder, and salt in another bowl. Add the flour mixture to the zucchini mixture and stir until well combined. Gently coat the blueberries in the remaining ¼ cup flour and fold into the batter.
Spray 2 loaf pans with non-stick spray and pour the batter into the pans. Bake for 50 minutes – 1 hour until a knife inserted in the center comes out clean. Let cool for 20 minutes before slicing. Devour!
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