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Blueberry Zucchini Bread Recipe

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This recipe for Blueberry Zucchini Bread, by , is from SOMETHING BORROWED, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Judi Heston
Category:
Category:
Ingredients:  
Ingredients:  
+3 eggs, lightly beaten
1/2 cup vegetable or canola oil
1/2 cup unsweetened applesauce
3 teaspoons vanilla extract
2 1/4 cups white sugar
3 cups shredded zucchini
1.5 cups all-purpose flour; 1.5 cups whole wheat 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. Lightly grease 2 loaf pans.

In a large bowl, beat together the eggs, oil, applesauce, 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 70-80 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.

*sprinkle blueberries with flour prior to adding to mixture - helps bind them to the batter.
Personal Notes:
Personal Notes:
I made this for our 2016 family beach trip and it was fantastic - everyone loved it!

 

 

 

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