Blueberry Zucchini Bread
Housewives of Frederick County
Super easy & incredibly delicious bread recipe you can make with all that summer zucchini you've got in your garden! Warning: It will get eaten up fast, so make extra!
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Bread, Breakfast, Dessert
Cuisine American
- 3 Eggs
- 1 cup Vegetable Oil
- 3 tsp Vanilla Extract
- 2 ¼ cups Granulated White Sugar
- 2 cups Zucchini, shredded, {2 to 3 medium size zucchini}
- 3 cups All-Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tbsp Ground Cinnamon
- 2 cups Blueberries, {Can be fresh or frozen}
Shred zucchini and place in a colander to drain for 15 minutes.
While the zucchini is draining, preheat oven to 350 degrees Fahrenheit and spray 2 loaf pans with cooking spray.
In a large bowl, use a mixer to beat the eggs, oil, vanilla, and sugar.
Then, using a spatula fold in the drained zucchini and blend well.
Add flour, salt, baking powder, baking soda, and cinnamon to batter and beat well.
Gently fold in the blueberries until blended well.
Pour batter evenly into 2 loaf pans.
Bake for 50 minutes or until a toothpick inserted in the center of the bread comes out dry.
Cool bread for 20 minutes and then remove bread from pans and place onto a wire rack to cool completely.
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