Zucchini Blueberry Bread

Take advantage of the summertime blueberry bounty with this simple and delicious Zucchini Blueberry Bread!

Fresh baked!
Photo by Mary E.
Fresh baked!
Fresh baked!

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

3

loaves

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

3

servings

Ingredients

  • 3 3

    eggs

  • 1/2 cup 1/2

    cup vegetable oil

  • 1 teaspoon 1

    teaspoon lemon juice

  • 2 cups 2

    cups sugar

  • 3/4 cup 3/4

    cup milk

  • 3 cups 3

    cups flour

  • 1 teaspoon 1

    teaspoon salt

  • 1 teaspoon 1

    teaspoon baking powder

  • 1/4 teaspoon 1/4

    teaspoon baking soda

  • 1 teaspoon 1

    teaspoon cinnamon

  • 2 cups 2

    cups grated zucchini (squeeze extra liquid out)

  • 2 cups 2

    cups blueberries or cranberries, raisins, nuts or dates

Directions

Preheat oven to 350°F. Grease 3 regular bread pans. Combine the first 5 ingredients together until well mixed, in a different bowl mix the dry ingredients together. Add dry ingredients to wet ingredients alternately with milk ending with flour mixture. Stir in Zucchini and blueberries. Divide in 2 loaf pans. Bake 1 hour or until a toothpick comes out clean in center of pan.

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