Tuesday, March 17, 2009

Blueberry Zucchini bread

Blueberry Zucchini bread

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

3 comments:

Laura @ freshsushi said...

I got here from your self-portrait link! For some reason, it would NOT let me leave a comment on your self portrait - which btw, I have to agree with the other commenters, I love the lighting of your self portrait.

But I DO love these recipes and I'm thinking I'm going to have to bookmark this page! oooh yum blueberries, now you're talking!

jovaliquilts said...

You ARE a busy woman! Yet another blog. Guess I haven't paid much attention to your sidebars. Blueberries in zucchini bread is a brilliant idea!
I post a cooking blog, too, that I share with my daughters and a couple of their friends. Life's too short not to blog!

Trudi said...

I have an abundance of zucchini right now, am going to have to try this :o) but being a brit how much is a pint of blueberries in cups or weight? (I have a set of US cups)