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Zucchini Blueberry Bread Recipe (by Aspen Lee-Moulden)

Zucchini Blueberry Bread

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 United States American
Cook time: 55 Minutes Servings: 16
Rating: 4/5

Average 4/5

1 vote

Ingredients

  • 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

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
  4. Add sifted ingredients to the creamed mixture, and beat well.
  5. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
  7. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.