Blueberry Zucchini Bread - abc27 WHTM

Blueberry Zucchini Bread

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The key to making this bread super moist is the zucchini, and it's good for you, too -- but no one has to know. The blueberries give this quick homemade bread a nice tart flavor that everyone will love!

Yields: 2 loaves

Cooking Time: 1 hr


What You'll Need:

2 1/4 cups sugar

1 cup vegetable oil

3 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

2 cups shredded zucchini

1 pint fresh or 2 cups frozen blueberries, thawed


What To Do:

1. Preheat oven to 350 degrees F. Coat two 9- x 5-inch loaf pans with cooking spray.

2. In a large bowl, with an electric mixer, beat sugar, oil, eggs, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix well. Beat in zucchini. Gently fold in blueberries. Evenly distribute between 2 prepared pans.

3. Bake 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes, then remove from pans to a wire rack to cool completely.


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