Again, zucchini! And oh, blueberries! Yum! This incredibly delicious loaf is made out of the amazing zucchini and fresh (or frozen) blueberries. A pretty simple, not fussy bread recipe that you can make in a heartbeat. Everybody will love this healthy, refreshing, and one of a kind Blueberry Zucchini Bread. This is a must-try and to keep.
INGREDIENTS:
3 eggs, lightly beaten
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 cup of vegetable oil
3 teaspoons vanilla extract
2 ¼ cups white sugar
2 cups shredded zucchini (as fresh as possible)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (The blueberries need to be as fresh as possible)
Equipment to use:
An oven (preferably one that is temperature-regulated)
4 Mini-loaf pans
One large bowl
A big spoon (for mixing/stirring. No need to use a mixer for this recipe.)
A knife
Aluminum foil
Plastic wrap
A sealable freezer bag
A freezer/refrigerator
HOW TO MAKE BLUEBERRY ZUCCHINI BREAD
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, lightly grease 4 min-loaf pans.
Step 3: Beat the eggs, oil, vanilla, and sugar in a large bowl. Then, fold in the zucchini. Add in the flour, salt, baking powder, baking soda, and cinnamon. Beat well before gently folding in the blueberries.
Step 4: Pour the batter into the prepared mini-loaf pans.
Step 5: Place inside the preheated oven and bake for about 50 minutes until a knife inserted in the center of the loaf comes out clean.
Step 6: Remove from the oven and allow the loaves to cool in the pan for at least 20 minutes before turning them out onto wire racks to completely cool.
NOTES:
Once cooled, wrap the loaf in a sheet of aluminum foil. Put the wrapped loaves into a sealed freezer bag and freeze. For additional protection, first, wrap the loaves in plastic wraps, wrap it in foil, and put them in the freezer bag.
You can either use fresh or frozen blueberries for this recipe. Although, using frozen blueberries will color the loaves a bit but the taste will still be the same.
Ingredients
- 3 eggs, lightly beaten
- 1 cup of vegetable oil
- 3 teaspoons vanilla extract
- 2 ¼ cups white sugar
- 2 cups shredded zucchini (as fresh as possible)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 pint fresh blueberries (The blueberries need to be as fresh as possible)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, lightly grease 4 min-loaf pans.
Step 3: Beat the eggs, oil, vanilla, and sugar in a large bowl. Then, fold in the zucchini. Add in the flour, salt, baking powder, baking soda, and cinnamon. Beat well before gently folding in the blueberries.
Step 4: Pour the batter into the prepared mini-loaf pans.
Step 5: Place inside the preheated oven and bake for about 50 minutes until a knife inserted in the center of the loaf comes out clean.
Step 6: Remove from the oven and allow the loaves to cool in the pan for at least 20 minutes before turning them out onto wire racks to completely cool.
NOTES:
Once cooled, wrap the loaf in a sheet of aluminum foil. Put the wrapped loaves into a sealed freezer bag and freeze. For additional protection, first, wrap the loaves in plastic wraps, wrap it in foil, and put them in the freezer bag.
You can either use fresh or frozen blueberries for this recipe. Although, using frozen blueberries will color the loaves a bit but the taste will still be the same.
