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Blueberry Zucchini Bread

SUBMITTED BY: LAUJRA      PHOTO BY: homecookin

"Blueberries and zucchini baked up into delicious little summertime bread loaves!"
PREP TIME  15 Min
COOK TIME  50 Min
READY IN  1 Hr 45 Min
SERVINGS & SCALING
Original recipe yield: 4 mini-loaves
    
About  scaling  and  conversions

INGREDIENTS

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons 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 tablespoon ground cinnamon
  • 1 pint fresh blueberries

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2006 by cookiequeen
Moist, delicious and YUMMY! I've made without altering and it is delicious but ofcourse I always take it to another level which is even YUMMIER! I used 3 cups of zucchini instead of 2, 2 cups white sugar and 1/4 cup brown sugar instead of all white sugar and added a sprinkle of nutmeg. I also make a crumb topping( 2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking. Now- that is one heck of a good loaf of blueberry zucchini bread! Will not leave my recipe box!

19 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2007 by luv2cook
This was wonderful! I did make changes: half white/half whole wheat flour, used 1/2 cup canola oil and 1/2 cup applesauce, and less sugar. I also made a crumb topping with equal parts flour, sugar and oatmeal mixed with cinnamon and enough smart balance spread to make it crumbly. This was to die for, really, I couldn't stay away! I will make this again and again! Thanks for sharing the recipe!

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2006 by Nomadic Missy
Just made these for the first time this morning, but followed some advice from previous reviews. Substituted half the oil with applesauce, used only 1 1/2 cups sugar and sprinkled a combination of 2T sugar and 2T brown sugar on top. Baked as muffins for 25 minutes. This recipe made about 21 muffins. Next time, I'll use a little less blueberries--maybe 1 1/2 cups. Great recipe! Will definitely make again!

9 users found this review helpful


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Recipe Submitter:

LAUJRA
Photo by Allrecipes
Cooking Level: Expert
Home Town: Bristol, Connecticut, USA
Living In: Hillsboro, Oregon, USA
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 461

  • Total Fat: 19.9g
  • Cholesterol: 53mg
  • Sodium: 280mg
  • Total Carbs: 66.6g
  •     Dietary Fiber: 2.1g
  • Protein: 5.2g

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