Email to Kathy Foster      

Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES

Blueberry Zucchini Bread




Source of Recipe


Unknown


Recipe Introduction


Blueberries and zucchini baked up into delicious little summertime bread loaves. So moist and yummy!


List of Ingredients




3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2-1/4 cups white sugar
2 cups shredded zucchini
1 pint fresh blueberries



Recipe



Preheat oven to 350° degrees F. Lightly grease 5 mini-loaf pans.

In a large bowl, combine flour, salt, baking powder, baking soda, and cinnamon. In a separate bowl, beat together the eggs, oil, vanilla, and sugar. Stir in the flour mixture until well blended. Fold in zucchini, then gently fold in the blueberries. Pour batter into the prepared mini-loaf pans.

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.