"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blueberry Zucchini Bread Recipe

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This recipe for Blueberry Zucchini Bread, by , is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Reschke

Category:
Category:

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

Directions:
Directions:
Preheat oven to 350. Lightly grease two medium loaf pans. 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 pans. Bake 1 hour in the preheated oven 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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour 45 minutes

 

 

 

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