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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Blueberry Zucchini Bread Recipe

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This recipe for Blueberry Zucchini Bread is from The Mixon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-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. Mix: 1 tsp brown sugar, 1 tsp white sugar and 1/4 tsp of nutmeg and sprinkle in the loaf pans. 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 turn out onto wire racks to cool completely.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
Calories per serving: 460
If making muffins should make 24 small and calories per would be 230

Note: Can use 1/2 brown sugar and 1/2 white sugar

 

 

 

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