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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

BLUEBERRY ZUCCHINI BREAD Recipe

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This recipe for BLUEBERRY ZUCCHINI BREAD is from The MSSDAR Brunch to Punch Bunch, 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 c extra light olive oil
3 tsp vanilla extract
2-1/4 c white granulated sugar
2 c shredded zucchini, drained, squeezed, loose-packed
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 T ground cinnamon
1 pt fresh blueberries, washed and dried
Flour for rolling the berries
Directions:
Directions:
Remove top rack from oven and preheat oven to 375˚F. Lightly grease and flour a bread pan and four mini-loaf pans. Sift all dry ingredients together and set aside. Beat the eggs in a large mixing bowl. Add oil, sugar and vanilla extract. Stop mixer and fold in zucchini. Beat well, and beat in the dry ingredients in two parts until completely blended. Roll fresh berries in flour to coat (prevents dropping to bottom of batter).Gently fold in the floured blueberries. Pour into bread pan and four mini-loaf pans or two small-loaf pans (allowing 1 inch at top of pans). Place on middle rack in medium-hot oven bake 50-60 minutes, or until toothpick inserted in center comes out clean. Cool on rack for 20 minutes. Run knife blade around edges, and turn out onto wax paper (on sides) to finish cooling.

 

 

 

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