Using a mixture of fruit and vegetable may sound unusual but the zucchini is subtle and adds moistness to the bread. A crumb topping gives it amazing crunch and texture.
Blueberry Zucchini Bread
Equipment
- Oven
- 1 bundt pan or 24 muffin pan or 2 loaf pans
Ingredients
- 3 eggs (lightly beaten)
- 1 cup vegetable oil (or ½ cup applesauce & ½ cup oil)
- 3 tsp vanilla extract
- 1 cup white sugar
- 2 cups zucchini (shredded)
- 3 cups flour (all purpose)
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp ground cinnamon
- 1 pint fresh blueberries (coat with flour to prevent sinking)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two regular loaf pans or 4 mini-loaf pans & sprinkle with sugar.
- 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 loaf pans.
- Bake 50 minutes for mini loaf pans or 1 hour 20 minutes for regular loaf pan 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.
The Best Bread You Ever Had!
This blueberry zucchini bread is versatile as a cake, a loaf, or muffins!
judy lee
Crumb Topping (optional): 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar, 1/2 cup oatmeal, 1 tsp cinnamon, 1/2 cup chopped walnuts and 6 tbsp softened butter – mix altogether with hand and sprinkle all over the top of the loaves before baking.
Muffins: Makes 21 muffins. Use less blueberries and bake 20 mins at 375*F. Sprinkle mix of brown and white sugar on top before baking.
Cake: Use a bundt pan 1 hour @ 350*F. Increase baking powder to 1 tablespoon. Dust with icing sugar when cooled or use crumb topping.
