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"Those who forget the pasta are condemned to reheat it."--Unknown

Blueberry Zucchini Bread Recipe

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This recipe for Blueberry Zucchini Bread, by , is from The Weaver Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laura Atkins


3 eggs, beaten
2 cups sugar (I prefer less sugar)
1/2 cup vegetable oil
1/2 cup applesauce
2 tsp vanilla
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
2 cups fresh blueberries
2 cups shredded zucchini

In a large bowl, beat eggs. Blend in sugar thoroughly, then add oil, applesauce and vanilla. Sift dry ingredients together and add to mixture. Gently fold in blueberries and zucchini. Pour into two greased 9 x 5 inch loaf pans and bake at 350 degrees for 45 to 50 minutes, or until a toothpick inserted into the center comes out barely clean. Cool in pans 10 minutes; then turn out into a wire rack to cool completely.

This bread freezes well, and can be thawed in the refrigerator overnight. Heat in the microwave to serve.




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