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Quick and Easy Kid Friendly Recipe
Zucchini Blueberry Bread Recipe
This is a good master recipe that you can modify to meet your taste and dietary needs. My kids love it.
| Prep time: 10 Minutes |
American
|
| Cook time: 55 Minutes | Servings: 16 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 16 servings | |
| Calories 336 | |
| Calories from Fat 129 | 38% |
| Total Fat 14.64g | 18% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 31mg | 10% |
| Sodium 236mg | 10% |
| Potassium 84mg | 2% |
| Total Carbs 48.32g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 29.46g | 20% |
| Protein 3.6g | 6% |
Ingredients Convert Measures
- 3 cups all-purpose flour (I do half whole wheat flour)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil (can substitute 1/2 applesauce for 1/2 cup oil)
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup fresh blueberries
- 1 cup chopped walnuts - optional
Directions
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl.
- Add sifted ingredients to the creamed mixture, and beat well.
- Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
- Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
