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Zucchini and Blueberry Bread Recipe

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This recipe for Zucchini and Blueberry Bread, by , is from , 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!

Holly Robinson


c. Oil or Applesauce
c. Sugar
c. Brown Sugar
1 lg. Egg
1 lg. Egg White
2 tsp. Vanilla Extract
1 c. Zucchini, Shredded (1 lg. or 2 sm. zucchini)
1 c. All Purpose Flour
tsp. Salt
tsp. Baking Powder
tsp. Baking Soda
2 tsp. ground Cinnamon
2 c. Fresh Blueberries
2 tbsp. Flour

Preheat oven to 350 and prepare one large loaf pan or 3 mini loaf pans. In a large bowl, combine oil/applesauce, sugar, brown sugar, egg and vanilla. Stir to combine well. Stir in zucchini to combine. Add in the 1 c. flour, salt, baking powder and baking soda, cinnamon and fold ingredients until just barely combined. In a separate bowl toss blueberries in the 2 tbsp. of flour. This will help them be evenly distributed throughout your bread. Gently fold in the blueberries and place into the loaf pan. Put into the center of the oven to bake until toothpick inserted into center comes out clean, about 60-75 minutes for one loaf pan and 35-40 minutes for miniature loaf pans. Let cool in pans for 15 minutes and remove to cool completely before slicing and serving.




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