Believe it or not my zucchini plant is still going crazy. I’m even giving zucchini away to my neighbors and I still can’t keep up. I guess it’s a good thing I have so much zucchini. I wouldn’t try all these different recipes if I didn’t have so much zucchini. So yesterday I decided to try a recipe that was from allrecipes.com for zucchini blueberry bread. Oh, my!!!!! I absolutely love this recipe.
This bread is dense but so moist. If you click on the link to allrecipes you can check out comments made by others. You could even make this recipe healthier if you want to. One person said they reduced the oil by 1/2 cup and used 1/2 cup applesauce in it’s place. They also reduced the white flour by 1 cup and used 1 cup whole wheat flour instead. I absolutely loved this and will definitely have to make more. It is easy to make and I love the fresh blueberries in the bread.
- VEGETABLE OIL (I USED CANOLA OIL)
- VANILLA EXTRACT
- ALL-PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- GROUND CINNAMON
- FRESH BLUEBERRIES
- 3 eggs, lightly beaten
- 1 cup vegetable oil (I used canola oil)
- 1 Tbsp vanilla extract
- 2 1/4 cups white sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp ground cinnamon
- 1 pint fresh blueberries (2 cups)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I use two large loaf pan)
- 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. (or large loaf pans)
- Bake 50 minutes in the preheated oven(I baked mine for 1 hour), 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.