Blueberry Zucchini Bread

16
Pattie Turner

By
@knit1purl1

A twist on zucchini bread... the blueberries almost steal the show! You can also use 4 mini-loaf pans instead of two regular sized loaf pans. If using the mini loaves, you may need to decrease your cook time. Enjoy!

Blue Ribbon Recipe

One bite of this bread and your taste buds will transport you to a warm summer day. This zucchini bread is very moist and delicate. A hint of cinnamon lingers in every bite. To bring this to the next level, fresh blueberries are folded in. It's bursting with blueberries. Yum! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★☆ 5 votes

Comments:
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 3
    eggs, lightly beaten
  • 1 c
    vegetable oil
  • 3 tsp
    vanilla extract
  • 2 1/4 c
    white sugar
  • 2 c
    shredded zucchini
  • 3 c
    all-purpose flour
  • 1 tsp
    salt
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1 Tbsp
    ground cinnamon
  • 2 c
    fresh blueberries

How to Make Blueberry Zucchini Bread

Step-by-Step

  1. Preheat oven to 350 deg. Lightly grease 2 loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
  3. Fold in the zucchini.
  4. In a medium bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
  5. Beat in flour mixture.
  6. Gently fold in the blueberries.
  7. Pour mix into the greased loaf pans.
  8. Bake 1 hour in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
  9. Cool 20 minutes in pans.
  10. Then turn out onto wire racks to cool completely.

Printable Recipe Card

About Blueberry Zucchini Bread

Course/Dish: Sweet Breads Other Breads
Main Ingredient: Flour
Regional Style: American
Collection: Favorite Breads
Other Tag: Quick & Easy



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