My mom used to make us Zucchini Bread and I always liked it. So when I saw this recipe for Blueberry Zucchini Bread I knew it would be awesome. The recipe suggests you use four mini-loaf pans, but I used 1 regular loaf pan and one mini one and cooked the larger one about 20 minutes longer. Here is the recipe:
Ingredients:
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
Directions:
Preheat oven to 350 degrees. Lightly grease 4 mini-loaf pans.
In 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.
Bake 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 out onto wire rack to cool.
It was quick and easy to put together. And well received by my boys! I used frozen blueberries since that is what I had. I teased Mark that I had him eating veggies and loving it!!!
Ingredients:
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
Directions:
Preheat oven to 350 degrees. Lightly grease 4 mini-loaf pans.
In 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.
Bake 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 out onto wire rack to cool.
Comments
Post a Comment