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BRUNCH QUICK BREADS:
Blueberry Zucchini Bread
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Blueberry
Zucchini Bread |
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Wonderful when
blueberries are at their peak...
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3
large |
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eggs, lightly beaten |
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1
cup |
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canola oil |
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3
tsp |
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vanilla extract |
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1¼
cups |
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granulated sugar |
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2
cups |
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shredded zucchini |
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3
cups |
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all-purpose flour |
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1
tsp |
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salt |
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1
tsp |
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baking powder |
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¼
tsp |
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baking soda |
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1
tsp |
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ground cinnamon (more if you like spice) |
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1
pint |
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fresh blueberries, coated with flour
(just toss with about 1 tsp. of the
measured flour) |
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1 |
Preheat oven
to 350°F. Lightly grease 4 mini-loaf pans, 2
loaf pans, or 1 loaf and a muffin tin (your
choice!) |
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2 |
In a large
bowl, beat together the eggs, oil, vanilla and
sugar. Fold in zucchini. |
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3 |
In a
separate bowl, whisk together flour, salt,
baking powder, baking soda and cinnamon. Beat
into wet mixture just until incorporated. Gently
fold in blueberries. |
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4 |
Transfer to
prepared pans. Bake 1 hour, or until knife
inserted in center of a loaf comes out clean.
Cool 20 minutes in pans, then turn out onto wire
rack to cool completely. |
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Yield: One
9x5-inch loaf & One 8x4-inch loaf |
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Cooking Tips |
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*You can also make
this into one loaf and then use the extra batter for
muffins. |
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**This recipe
freezes well. Just wrap in plastic wrap, then in foil
and stick in the freezer for later use. |
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***This bread is one
of those that tastes better the next day. Wrap it after
it cools and then let sit on the counter for a day or
two before eating. |
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Recipe Source |
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Inspired by "Lvs2Cook" SLBB |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "I used BIG juicy blueberries for this
bread and it was amazing. My kids couldn't recognize the zucchini
at all, and they loved it too."
-Los Angeles, CA
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