Monday, September 12, 2011

Blueberry Zucchini Bread

I had some zucchini from my mom and blueberries in the freezer, so I decided to make this Blueberry Zucchini Bread from

A certain four-year-old in this house likes to sample baked goods when they're fresh out of the oven.
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (I used frozen)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
(I don't have mini loaf pans, so I used one bread pan and also made a dozen muffins.)
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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