Real Recipes From Real Home Cooks ®

zucchini blueberry almond bread

(1 rating)
Recipe by
Denise Miles
Auburn, AL

I love Quick Breads! Sweet and Savory! My Husband ask for me to make another one, since we ate the 1st one so FAST!

(1 rating)
yield 6 -8
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For zucchini blueberry almond bread

  • 1 lg
  • 1/2 c
    brown sugar, firmly packed
  • 1/3 c
    canola oil
  • 1/4 c
  • 1 c
    sour cream
  • 1 tsp
    almond extract
  • 1-1-1/4 c
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1 c
    shredded, no squeezed
  • 1 c

How To Make zucchini blueberry almond bread

  • 1
    To a large bowl, add the first six ingredients, through vanilla, and whisk to combine.
  • 2
    Add 1 1/4 flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  • 3
    Add the zucchini and stir to combine; set aside. To a medium bowl, add the blueberries. Stir to coat Blueberries.
  • 4
    Combined Dry ingredients to Wet ingredients.
  • 5
    Preheat oven to 350 degrees.
  • 6
    Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
  • 7
    Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.
  • 8
    Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread.