SEARCH
More 100 Photos

Blueberry Zucchini Bread Recipe

Recipe by: Laura Moody

"Blueberries and zucchini baked up into delicious little summertime bread loaves!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook50 m
  • Ready In1 h 45 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  • 2In 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.
  • 3Bake 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 12 servings
  • 461 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    461
    23%
  • Fat:
    19.9
    31%
  • Carbs:
    66.8
    22%
  • Protein:
    5.3
    11%
  • Cholesterol:
    46
    16%

Based on a 2,000 calorie diet

100 Photos in the recipe
view all photos
You maybe like