Savory Lemon Blueberry Zucchini Bread Recipe

by
This recipe brings together fresh flavors. Here are the key ingredients: - 1 medium zucchini, grated (about 1 cup) - 1 cup fresh blueberries (or frozen if out of season) - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil (or melted coconut oil) - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg (optional) These ingredients create a moist and tasty bread. The zucchini keeps it soft while the blueberries add bursts of flavor. You can add a few extras for a fun twist. Consider these: - 1/4 cup chopped walnuts or pecans for crunch - 1/2 teaspoon almond extract for a nutty taste - A pinch of cardamom for warmth Using these options can elevate your bread. Each addition enhances the flavor profile. If you lack an ingredient, don't worry! Here are some easy swaps: - Use applesauce instead of oil for a lighter bread - Replace granulated sugar with honey or maple syrup - Swap all-purpose flour for whole wheat flour for more fiber These changes keep the recipe flexible. You can still enjoy a delicious loaf no matter what you have on hand. For the complete recipe, check the [Full Recipe]. Gather all your ingredients first. This makes cooking easy and fun. You will need: - 1 medium zucchini, grated (about 1 cup) - 1 cup fresh blueberries (or frozen) - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil (or melted coconut oil) - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg (optional) Grate your zucchini and set it aside. If using frozen blueberries, let them thaw and drain. In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Stir until smooth and well combined. Add the eggs, vanilla extract, lemon zest, and lemon juice. Whisk together until everything blends well. This mixture brings moisture and flavor to the bread. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gently add the dry mixture to the wet ingredients. Stir lightly until combined. Be careful not to overmix. A few lumps are perfectly fine! Then, fold in the grated zucchini and blueberries. This step adds texture and bursts of flavor. Pour the batter into a greased and floured 9x5-inch loaf pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, your bread is ready. Let it cool for about 10 minutes in the pan, then transfer to a wire rack. Enjoy your delightful lemon blueberry zucchini bread! Check the Full Recipe for more details. To get a soft and moist texture in your lemon blueberry zucchini bread, follow these steps: - Grate the zucchini: Use a box grater or food processor. Make sure to squeeze out excess water. - Do not overmix: Gently fold the wet and dry ingredients. A few lumps are fine. - Use room temperature eggs: This helps the batter mix evenly and rise well. If you live at a high altitude, you may need to adjust your baking time. Here are some tips: - Reduce baking time: Start checking for doneness a few minutes early. - Add extra liquid: Consider adding a tablespoon of milk or water to the batter. - Increase oven temperature: Raise the heat by 15-25°F for better rise and texture. Both fresh and frozen blueberries work well in this recipe, but each has its perks: - Fresh blueberries: They hold their shape and flavor better. They give a nice burst in every bite. - Frozen blueberries: They are convenient and can be used year-round. If using frozen, do not thaw them before mixing. This keeps the batter from turning blue. For the complete recipe, check out the [Full Recipe]. Enjoy baking! {{image_2}} You can make this bread gluten-free! Use a gluten-free flour blend. Look for one that works well in baking. I often suggest blends with almond flour, coconut flour, or oat flour. These flours keep the bread moist and tasty. You may need to add a bit more liquid since gluten-free flours absorb moisture differently. Test with a toothpick to see if it is done. Want some crunch in your zucchini bread? Consider adding nuts or seeds. Walnuts and pecans work well. They add a lovely texture and nutty flavor. I also like using sunflower seeds or pumpkin seeds. Toss in about half a cup into the batter. This small change makes a big difference in taste and texture. You can play with flavors by adding herbs or spices. Basil or mint can give a fresh twist. You might also try adding more cinnamon or a pinch of cardamom for warmth. Lemon thyme can bring a bright note that pairs well with blueberries. Start with a small amount and adjust to taste. Be creative! There are many ways to make this recipe your own. For the full recipe, check out the details above. Store your lemon blueberry zucchini bread at room temperature. Wrap it well in plastic wrap or foil. This keeps it moist and fresh. Place it in an airtight container if you have one. It can last for up to three days this way. For longer storage, consider the freezer. You can easily freeze your zucchini bread. First, let it cool completely. Then, slice it into pieces. Wrap each slice tightly in plastic wrap. Place the slices in a freezer bag or container. This helps prevent freezer burn. It will stay good for about three months. When you want a slice, just thaw it at room temperature. When you’re ready to enjoy your bread, try toasting a slice. A bit of butter or cream cheese makes it even better. You might also sprinkle some powdered sugar on top. Fresh blueberries or lemon zest can add a nice touch too. Enjoy your delicious lemon blueberry zucchini bread! For the full recipe, check out the complete guide. To keep your zucchini bread light, avoid overmixing the batter. Mix just until the dry and wet ingredients combine. Overmixing adds too much air and can make the bread dense. Also, make sure you measure the flour correctly. Too much flour can lead to a heavy loaf. Use a spoon to scoop the flour, then level it with a knife. Lastly, make sure your baking powder and baking soda are fresh. Old leavening agents won’t rise the bread properly. Yes, you can use other fruits! Bananas or apples can be great substitutes. They add moisture and flavor. You can also try peaches or raspberries for a twist. Just make sure to chop the fruits into small pieces. If you choose fruits with higher moisture, reduce the amount of zucchini slightly. This keeps the bread from becoming too wet. Homemade zucchini bread lasts 3 to 4 days at room temperature. Store it in an airtight container or wrap it tightly in plastic wrap. If you want it to last longer, freeze it. Wrap slices in plastic wrap, then place them in a freezer bag. It can last up to 3 months in the freezer. Just thaw it in the fridge overnight before enjoying. For the best taste, eat it fresh within the first few days. Lemon blueberry zucchini bread is a tasty treat you can make with easy steps. First, we looked at key and optional ingredients to add flavor. Then, we went through simple instructions for mixing and baking. I shared tips to help you get the best texture and storage advice to keep it fresh. Lastly, I offered variations to fit your taste. Enjoy making this bread, and feel free to explore different flavors. You’ll create something delicious that's perfect for any time!

WANT TO SAVE THIS RECIPE?

Are you ready to bake a delicious treat that’s both sweet and savory? My Savory Lemon Blueberry Zucchini Bread mixes fresh flavors for a fun twist on a classic recipe. With bright lemon, juicy blueberries, and tender zucchini, it’s a delight in every bite. Whether you’re looking for a breakfast option or a tasty snack, this recipe checks all the boxes. Let’s get started!

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Ingredients

Key Ingredients for Lemon Blueberry Zucchini Bread

This recipe brings together fresh flavors. Here are the key ingredients:

– 1 medium zucchini, grated (about 1 cup)

– 1 cup fresh blueberries (or frozen if out of season)

– 1/2 cup granulated sugar

– 1/2 cup brown sugar, packed

– 1/2 cup vegetable oil (or melted coconut oil)

– 2 large eggs

– 1 teaspoon vanilla extract

– Zest of 1 lemon

– 2 tablespoons fresh lemon juice

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg (optional)

These ingredients create a moist and tasty bread. The zucchini keeps it soft while the blueberries add bursts of flavor.

Optional Ingredients for Enhanced Flavor

You can add a few extras for a fun twist. Consider these:

– 1/4 cup chopped walnuts or pecans for crunch

– 1/2 teaspoon almond extract for a nutty taste

– A pinch of cardamom for warmth

Using these options can elevate your bread. Each addition enhances the flavor profile.

Possible Substitutions

If you lack an ingredient, don’t worry! Here are some easy swaps:

– Use applesauce instead of oil for a lighter bread

– Replace granulated sugar with honey or maple syrup

– Swap all-purpose flour for whole wheat flour for more fiber

These changes keep the recipe flexible. You can still enjoy a delicious loaf no matter what you have on hand. For the complete recipe, check the [Full Recipe].

Step-by-Step Instructions

Prepping Your Ingredients

Gather all your ingredients first. This makes cooking easy and fun. You will need:

– 1 medium zucchini, grated (about 1 cup)

– 1 cup fresh blueberries (or frozen)

– 1/2 cup granulated sugar

– 1/2 cup brown sugar, packed

– 1/2 cup vegetable oil (or melted coconut oil)

– 2 large eggs

– 1 teaspoon vanilla extract

– Zest of 1 lemon

– 2 tablespoons fresh lemon juice

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg (optional)

Grate your zucchini and set it aside. If using frozen blueberries, let them thaw and drain.

Mixing Wet Ingredients

In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Stir until smooth and well combined. Add the eggs, vanilla extract, lemon zest, and lemon juice. Whisk together until everything blends well. This mixture brings moisture and flavor to the bread.

Combining Wet and Dry Mixtures

In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gently add the dry mixture to the wet ingredients. Stir lightly until combined. Be careful not to overmix. A few lumps are perfectly fine! Then, fold in the grated zucchini and blueberries. This step adds texture and bursts of flavor.

Baking the Zucchini Bread

Pour the batter into a greased and floured 9×5-inch loaf pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, your bread is ready. Let it cool for about 10 minutes in the pan, then transfer to a wire rack. Enjoy your delightful lemon blueberry zucchini bread! Check the Full Recipe for more details.

Tips & Tricks

How to Achieve the Best Texture

To get a soft and moist texture in your lemon blueberry zucchini bread, follow these steps:

– Grate the zucchini: Use a box grater or food processor. Make sure to squeeze out excess water.

– Do not overmix: Gently fold the wet and dry ingredients. A few lumps are fine.

– Use room temperature eggs: This helps the batter mix evenly and rise well.

Baking Time Adjustments for Altitude

If you live at a high altitude, you may need to adjust your baking time. Here are some tips:

– Reduce baking time: Start checking for doneness a few minutes early.

– Add extra liquid: Consider adding a tablespoon of milk or water to the batter.

– Increase oven temperature: Raise the heat by 15-25°F for better rise and texture.

Using Fresh vs. Frozen Blueberries

Both fresh and frozen blueberries work well in this recipe, but each has its perks:

– Fresh blueberries: They hold their shape and flavor better. They give a nice burst in every bite.

– Frozen blueberries: They are convenient and can be used year-round. If using frozen, do not thaw them before mixing. This keeps the batter from turning blue.

For the complete recipe, check out the [Full Recipe]. Enjoy baking!

Variations

Gluten-Free Lemon Blueberry Zucchini Bread

You can make this bread gluten-free! Use a gluten-free flour blend. Look for one that works well in baking. I often suggest blends with almond flour, coconut flour, or oat flour. These flours keep the bread moist and tasty. You may need to add a bit more liquid since gluten-free flours absorb moisture differently. Test with a toothpick to see if it is done.

Adding Nuts or Seeds for Crunch

Want some crunch in your zucchini bread? Consider adding nuts or seeds. Walnuts and pecans work well. They add a lovely texture and nutty flavor. I also like using sunflower seeds or pumpkin seeds. Toss in about half a cup into the batter. This small change makes a big difference in taste and texture.

Flavor Variations with Herbs and Spices

You can play with flavors by adding herbs or spices. Basil or mint can give a fresh twist. You might also try adding more cinnamon or a pinch of cardamom for warmth. Lemon thyme can bring a bright note that pairs well with blueberries. Start with a small amount and adjust to taste. Be creative! There are many ways to make this recipe your own. For the full recipe, check out the details above.

Storage Info

Best Practices for Storing Leftovers

Store your lemon blueberry zucchini bread at room temperature. Wrap it well in plastic wrap or foil. This keeps it moist and fresh. Place it in an airtight container if you have one. It can last for up to three days this way. For longer storage, consider the freezer.

Freezing Lemon Blueberry Zucchini Bread

You can easily freeze your zucchini bread. First, let it cool completely. Then, slice it into pieces. Wrap each slice tightly in plastic wrap. Place the slices in a freezer bag or container. This helps prevent freezer burn. It will stay good for about three months. When you want a slice, just thaw it at room temperature.

Serving Suggestions for Later Enjoyment

When you’re ready to enjoy your bread, try toasting a slice. A bit of butter or cream cheese makes it even better. You might also sprinkle some powdered sugar on top. Fresh blueberries or lemon zest can add a nice touch too. Enjoy your delicious lemon blueberry zucchini bread! For the full recipe, check out the complete guide.

FAQs

How do I prevent my zucchini bread from becoming too dense?

To keep your zucchini bread light, avoid overmixing the batter. Mix just until the dry and wet ingredients combine. Overmixing adds too much air and can make the bread dense. Also, make sure you measure the flour correctly. Too much flour can lead to a heavy loaf. Use a spoon to scoop the flour, then level it with a knife. Lastly, make sure your baking powder and baking soda are fresh. Old leavening agents won’t rise the bread properly.

Can I use other fruits in this recipe?

Yes, you can use other fruits! Bananas or apples can be great substitutes. They add moisture and flavor. You can also try peaches or raspberries for a twist. Just make sure to chop the fruits into small pieces. If you choose fruits with higher moisture, reduce the amount of zucchini slightly. This keeps the bread from becoming too wet.

How long does homemade zucchini bread last?

Homemade zucchini bread lasts 3 to 4 days at room temperature. Store it in an airtight container or wrap it tightly in plastic wrap. If you want it to last longer, freeze it. Wrap slices in plastic wrap, then place them in a freezer bag. It can last up to 3 months in the freezer. Just thaw it in the fridge overnight before enjoying. For the best taste, eat it fresh within the first few days.

Lemon blueberry zucchini bread is a tasty treat you can make with easy steps. First, we looked at key and optional ingredients to add flavor. Then, we went through simple instructions for mixing and baking. I shared tips to help you get the best texture and storage advice to keep it fresh. Lastly, I offered variations to fit your taste. Enjoy making this bread, and feel free to explore different flavors. You’ll create something delicious that’s perfect for any time!

This recipe brings together fresh flavors. Here are the key ingredients: - 1 medium zucchini, grated (about 1 cup) - 1 cup fresh blueberries (or frozen if out of season) - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil (or melted coconut oil) - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg (optional) These ingredients create a moist and tasty bread. The zucchini keeps it soft while the blueberries add bursts of flavor. You can add a few extras for a fun twist. Consider these: - 1/4 cup chopped walnuts or pecans for crunch - 1/2 teaspoon almond extract for a nutty taste - A pinch of cardamom for warmth Using these options can elevate your bread. Each addition enhances the flavor profile. If you lack an ingredient, don't worry! Here are some easy swaps: - Use applesauce instead of oil for a lighter bread - Replace granulated sugar with honey or maple syrup - Swap all-purpose flour for whole wheat flour for more fiber These changes keep the recipe flexible. You can still enjoy a delicious loaf no matter what you have on hand. For the complete recipe, check the [Full Recipe]. Gather all your ingredients first. This makes cooking easy and fun. You will need: - 1 medium zucchini, grated (about 1 cup) - 1 cup fresh blueberries (or frozen) - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil (or melted coconut oil) - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg (optional) Grate your zucchini and set it aside. If using frozen blueberries, let them thaw and drain. In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Stir until smooth and well combined. Add the eggs, vanilla extract, lemon zest, and lemon juice. Whisk together until everything blends well. This mixture brings moisture and flavor to the bread. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gently add the dry mixture to the wet ingredients. Stir lightly until combined. Be careful not to overmix. A few lumps are perfectly fine! Then, fold in the grated zucchini and blueberries. This step adds texture and bursts of flavor. Pour the batter into a greased and floured 9x5-inch loaf pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, your bread is ready. Let it cool for about 10 minutes in the pan, then transfer to a wire rack. Enjoy your delightful lemon blueberry zucchini bread! Check the Full Recipe for more details. To get a soft and moist texture in your lemon blueberry zucchini bread, follow these steps: - Grate the zucchini: Use a box grater or food processor. Make sure to squeeze out excess water. - Do not overmix: Gently fold the wet and dry ingredients. A few lumps are fine. - Use room temperature eggs: This helps the batter mix evenly and rise well. If you live at a high altitude, you may need to adjust your baking time. Here are some tips: - Reduce baking time: Start checking for doneness a few minutes early. - Add extra liquid: Consider adding a tablespoon of milk or water to the batter. - Increase oven temperature: Raise the heat by 15-25°F for better rise and texture. Both fresh and frozen blueberries work well in this recipe, but each has its perks: - Fresh blueberries: They hold their shape and flavor better. They give a nice burst in every bite. - Frozen blueberries: They are convenient and can be used year-round. If using frozen, do not thaw them before mixing. This keeps the batter from turning blue. For the complete recipe, check out the [Full Recipe]. Enjoy baking! {{image_2}} You can make this bread gluten-free! Use a gluten-free flour blend. Look for one that works well in baking. I often suggest blends with almond flour, coconut flour, or oat flour. These flours keep the bread moist and tasty. You may need to add a bit more liquid since gluten-free flours absorb moisture differently. Test with a toothpick to see if it is done. Want some crunch in your zucchini bread? Consider adding nuts or seeds. Walnuts and pecans work well. They add a lovely texture and nutty flavor. I also like using sunflower seeds or pumpkin seeds. Toss in about half a cup into the batter. This small change makes a big difference in taste and texture. You can play with flavors by adding herbs or spices. Basil or mint can give a fresh twist. You might also try adding more cinnamon or a pinch of cardamom for warmth. Lemon thyme can bring a bright note that pairs well with blueberries. Start with a small amount and adjust to taste. Be creative! There are many ways to make this recipe your own. For the full recipe, check out the details above. Store your lemon blueberry zucchini bread at room temperature. Wrap it well in plastic wrap or foil. This keeps it moist and fresh. Place it in an airtight container if you have one. It can last for up to three days this way. For longer storage, consider the freezer. You can easily freeze your zucchini bread. First, let it cool completely. Then, slice it into pieces. Wrap each slice tightly in plastic wrap. Place the slices in a freezer bag or container. This helps prevent freezer burn. It will stay good for about three months. When you want a slice, just thaw it at room temperature. When you’re ready to enjoy your bread, try toasting a slice. A bit of butter or cream cheese makes it even better. You might also sprinkle some powdered sugar on top. Fresh blueberries or lemon zest can add a nice touch too. Enjoy your delicious lemon blueberry zucchini bread! For the full recipe, check out the complete guide. To keep your zucchini bread light, avoid overmixing the batter. Mix just until the dry and wet ingredients combine. Overmixing adds too much air and can make the bread dense. Also, make sure you measure the flour correctly. Too much flour can lead to a heavy loaf. Use a spoon to scoop the flour, then level it with a knife. Lastly, make sure your baking powder and baking soda are fresh. Old leavening agents won’t rise the bread properly. Yes, you can use other fruits! Bananas or apples can be great substitutes. They add moisture and flavor. You can also try peaches or raspberries for a twist. Just make sure to chop the fruits into small pieces. If you choose fruits with higher moisture, reduce the amount of zucchini slightly. This keeps the bread from becoming too wet. Homemade zucchini bread lasts 3 to 4 days at room temperature. Store it in an airtight container or wrap it tightly in plastic wrap. If you want it to last longer, freeze it. Wrap slices in plastic wrap, then place them in a freezer bag. It can last up to 3 months in the freezer. Just thaw it in the fridge overnight before enjoying. For the best taste, eat it fresh within the first few days. Lemon blueberry zucchini bread is a tasty treat you can make with easy steps. First, we looked at key and optional ingredients to add flavor. Then, we went through simple instructions for mixing and baking. I shared tips to help you get the best texture and storage advice to keep it fresh. Lastly, I offered variations to fit your taste. Enjoy making this bread, and feel free to explore different flavors. You’ll create something delicious that's perfect for any time!

- Lemon Blueberry Zucchini Bread

Indulge in the delightful flavors of Lemon Blueberry Zucchini Bread that's perfect for any occasion! This easy recipe combines fresh blueberries, zesty lemon, and moist zucchini, creating a scrumptious treat everyone will love. With simple ingredients and quick preparation, you can enjoy a slice in no time. Click through to discover the full recipe and impress your friends and family with this deliciously moist bread!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 cup fresh blueberries (or frozen if out of season)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well blended.

      Add the eggs, vanilla extract, lemon zest, and lemon juice to the sugar mixture. Whisk together until smooth and well incorporated.

        Gently fold in the grated zucchini and blueberries to the wet ingredients until just mixed.

          In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

            Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

              Pour the batter into the prepared loaf pan and smooth the top.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Remove from the oven and let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10 slices

                      Presentation Tips: Serve the zucchini bread warm or at room temperature, sliced with a dollop of whipped cream or a sprinkle of powdered sugar on top. For an extra touch, garnish with a few fresh blueberries and a twist of lemon peel. Enjoy your deliciously moist creation!

                        WANT TO SAVE THIS RECIPE?