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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Zucchini Bread Recipe

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This recipe for Blueberry Zucchini Bread is from Margaret's Family Recipes, 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
1 c oil
3 tsp vanilla
2 1/4 c sugar
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 T cinnamon
2 c shredded zucchini
1 pint blueberries

Crumb topping:

2/3 c flour
1/2 c brown sugar, packed
1/2 c sugar
1 tsp cinnamon
1 stick butter, softened
1/2 c nuts, chopped
Directions:
Directions:
Preheat oven to 350 degrees F. Grease and flour 2 loaf pans.

Beat together the eggs, oil, vanilla and sugar. Mix together flour, salt, baking powder, baking soda and cinnamon. Add to egg mixture and blend until well combined. Fold in zucchini and blueberries. Pour into pans.

Topping:

Combine flour, sugars and cinnamon together in a bowl. Cut in butter until crumbly. Stir in nuts. Sprinkle evenly over top of loaves. Bake for 50 minutes or until toothpick comes out clean. Remove from oven and cool in pans for 15 minutes and then turn out onto a cooling rack. Cool completely.

 

 

 

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