Zucchini Bread with Blueberries

By Bostoncook

Ingredients

• 3 eggs, beaten
• 1 cup oil
• 2 1/2 cups sugar
• 2 cups zucchini, grated
• 2 tsp vanilla
• 1/2 tsp almond extract
• 3 cups flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 cups blueberries, fresh or frozen, thawed and drained

Preparation

Step 1

1. Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.

2. Sift dry ingredients together and add to batter. Gently fold in blueberries. Pour into 2 greased and floured 8x4x2" loaf pans.

3. Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly. Cool on rack and store in plastic wrap in refrigerator.

Very good and very easy. Used eggbeaters, replaced half of the oil with buttermilk, used whole wheat flour for half of the all-purpose.