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Blueberry zucchini bread Recipe

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This recipe for Blueberry zucchini bread is from Kropf-Higgins Family Cookbook, 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:  
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup shredded zucchini (from 1 medium zucchini)
1 cup (about 4 1/4 oz.) all-purpose flour
1/2 cup (about 2 oz.) whole-wheat flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh blueberries (about 6 oz.)
Cooking spray

Directions:
Directions:
Preheat oven to 350°F. Whisk together eggs, sugar, vegetable oil, and vanilla in large bowl. Fold in zucchini until combined. Stir together flours, salt, baking soda, and baking powder in a medium bowl.

Add dry ingredients to wet ingredients, stirring until well combined. Fold in blueberries.

Lightly grease an 8- x 4-inch loaf pan with cooking spray; spoon batter into pan. Bake in preheated oven until a toothpick inserted in middle comes out clean, 50 minutes to 1 hour. Let bread cool in pan 10 minutes; transfer to a wire rack, and let cool completely, about 1 hour.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
To add a little flavor contrast, try it lightly toasted with cream cheese or yogurt spread on top. Serve with tea or coffee for breakfast or a mid-afternoon pick-me-up.

 

 

 

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