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Blueberry Zucchini Bread

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Get ready for zucchini season with this delicious blueberry-studded zucchini bread recipe!

Ingredients

  • ¾ cups All-purporse Flour
  • ¾ cups Whole Wheat Flour
  • ½ teaspoons Salt
  • ⅛ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • 1-½ teaspoon Ground Cinnamon
  • 2 whole Eggs
  • ½ cups Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • ½ cups Sugar
  • ½ cups Light Brown Sugar
  • 1-¼ cup Shredded Zucchini
  • 1 cup Blueberries (fresh Or Frozen, Thawed, And Rinsed)
  • 2 Tablespoons Cinnamon Sugar (optional)

Preparation

Preheat oven to 350ºF. Spray 9×5 bread pan with baking spray.

In a medium bowl, whisk together the flours, salt, baking soda, baking powder, and cinnamon.

In large bowl, beat together the eggs, oil, vanilla, and sugars with a whisk. Fold in the grated zucchini. Mix in the flour mixture with a wooden spoon. Gently fold in the blueberries.

Pour into the loaf pan. Sprinkle the top with cinnamon sugar mixture, if desired.

Bake 50-55 minutes, or until a knife comes out clean. After cooling for 20 minutes in the pan, turn out from the pan and cool completely on a wire rack.

One Comment

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Katie Yuhasz on 8.15.2014

This recipe was a huge hit in our house! I’m going to make another loaf or muffins and freeze them!
Thank you for sharing!

4 Reviews

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Profile photo of Katie Yuhasz

Katie Yuhasz on 8.15.2014

This was a huge hit in our house! I’m going to make another loaf or muffins and freeze them. The only thing I did differently was use coconut oil instead of vegetable oil. Thank you for sharing!

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lbc47 on 6.12.2012

I registered as a user just so I could review this recipe. This bread was moist, delicious, healthier, and uses 2 plentiful summer ingredients: blueberries and zucchini.

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lolyroly on 10.8.2011

yummy…..I think I got one piece before it disappeared! Thanks for the recipe.

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Robbie Wimmer on 9.3.2011

Very moist and easy bread. I took it to work and it quickly disappeared.

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