Blueberry Zucchini Bread

By srumbel

I love the texture and flavor that shredded zucchini adds to a sweet bread. In keeping with this month’s Fresh Flavor, Blueberry, I’ve found a recipe that combines the two and the result is this tasty Blueberry Zucchini Bread.

from onsuttonplace.com

Ingredients

• 3 eggs lightly beaten
• 1 c. canola oil
• 3 t. vanilla
• 2 c. sugar
• 2 c. shredded zucchini
• 1 t. salt
• 1 t. baking soda
• 1/2 t. baking powder
• 1 T. cinnamon
• 3 c. flour
• 1 pint fresh blueberries

Preparation

Step 1

1.Preheat oven to 350 degrees.
2.Lightly grease and flour desired pans.
3.In the bowl of a standing mixer combine eggs, oil, vanilla and sugar.
4.Fold in zucchini.
5.Beat in the remaining ingredients.
6.Gently fold in blueberries.
7.Transfer to prepared pans.
8.Bake mini loaves and muffins for 25 – 30 minutes, small loaves for 30-40 min.
9.Make sure a pick inserted in the middle comes out clean.
10.Cool 20 minutes and then remove from pans.

As frozen zucchini thaws, liquid forms in the bag/container. I added all the liquid to my batter. I think it really helps make a moist and very flavorful bread.

I didn’t have any nuts but I think adding walnuts would be delicious. You could also add a bit of lemon zest to brighten the taste of the blueberries.