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Blueberry Zucchini Bread

Thursday, May 26, 2016


Happy Memorial Day weekend to everyone! I make zucchini bread and yellow squash bread all throughout the summer months, and happened to have a few ( actually 4!) pints of fresh, plump blueberries to use up before they went bad. So blueberry zucchini bread it was. Sweet, with a hint of cinnamon ! I make it in a bundt pan, but one large loaf pan, or 6 mini loaf pans would be perfect! Plan to double the recipe and share with friends. They will thank you!

Blueberry Zucchini Bread
Ingredients
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 T ground cinnamon
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
3 tsp vanilla extract
2 c sugar
2 c shredded zucchini
1 pint fresh blueberries

Directions
1.Preheat oven to 350 degrees. Grease a bundt pan ( or loaf pan) and set aside
2. In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
3. In a separate medium bowl, beat the eggs, oil, applesauce,vanilla and sugar until creamed.
4. Stir in the flour mixture a cup at a time, until the flour is incorporated into the batter.Fold in the zucchini . Then gently fold in the blueberries.
5. Pour the batter into the prepared pan.
6. Bake 1 hr 10 minutes for a bundt pan, and @ 50 minutes for a loaf pan, or until the center of the loaf is cooked through.
7. Cool 20 minutes in pan, then turn out onto a wire rack to cool completely.


2 comments:

  1. Our blueberries are starting to ripen up now, and we have blooms on our zucchini vines! This bread is in my future! :)

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  2. Your Blueberry Zucchini Bread looks delicious, we would really enjoy it! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

    ReplyDelete