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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Zucchini Bread Recipe

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This recipe for Blueberry Zucchini Bread is from Cindy's 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:  
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▢ 3 eggs
▢ 1 cup vegetable oil
▢ 1 Tablespoon vanilla extract
▢ 2 1/4 cups white sugar
▢ 2 cups shredded zucchini
▢ 3 cups all-purpose flour
▢ 1 teaspoon salt
▢ 1 teaspoon baking powder
▢ 1/4 teaspoon baking soda
▢ 1 pint fresh blueberries
Lemon glaze:

▢ 1 cup powdered sugar
▢ 1 Tablespoon Lemon Juice
▢ 1 Tablespoon Heavy Whipping Cream

Directions:
Directions:
Preheat oven to 350 degrees. Lightly grease 2 large loaf pans or 4 mini loaf pans. (I did 1 large loaf and 3 small.)
In a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, and baking soda. Gently fold in blueberries. Pour into the prepared loaf pans.
Bake for 50 minutes or until a toothpick comes out clean. Cool for 20 minutes and transfer to wire racks to cool completely.
TO make the lemon glaze:

Whisk together powdered sugar, lemon juice, and heavy cream. Drizzle on top of cooled bread.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour total time

 

 

 

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