The Pioneer Woman Tasty Kitchen
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Blueberry Zucchini Bread

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is a yummy recipe that I make using zucchini from my garden and the blueberries we pick every July. My daughter thinks it’s just blueberry bread because she won’t eat zucchini unless it’s fried.

Ingredients

  • FOR THE BREAD:
  • 3 whole Eggs, Beaten
  • 1 cup Vegetable Oil
  • 3 teaspoons Vanilla Extract
  • 2 cups Sugar
  • ¼ cups Brown Sugar
  • 3 cups Zucchini, Shredded
  • 3 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • 1 Tablespoon Ground Cinnamon
  • 1 teaspoon Nutmeg
  • 1 pint Fresh Blueberries
  • _____
  • FOR THE TOPPING:
  • ½ cups Flour
  • ¼ cups Brown Sugar
  • ¼ cups Sugar
  • 1 teaspoon Cinnamon
  • ½ cups Pecans, Chopped
  • ½ cups Butter, Softened

Preparation

Preheat oven to 350 degrees F. Lightly grease 2 standard size loaf/bread pans.

In a large bowl, beat the eggs, oil, vanilla and sugar. Fold in the zucchini. In a separate bowl, combine the flour (minus 2 tablespoons which you should reserve), salt, baking powder, baking soda, cinnamon, and nutmeg. Add the dry ingredients to the egg mixture.

Dust the reserved 2 tablespoons of flour over the blueberries to coat. This will ensure that they do not sink to the bottom of the pan. Gently fold in the blueberries. Pour the batter into the bread pans.

Make the crumb topping by combining the flour, sugars, cinnamon, pecans and butter together with your hands. Sprinkle over the top of the loaves.

Bake for 50 -60 minutes until a knife inserted in the center of the loaf comes out clean. Cool for about 20 minutes in the pans before turning onto a wire rack to cool completely.

This makes 2 loaves.

One Comment

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sjens on 7.26.2010

This so excellent. Thanks for sharing the recipe.

7 Reviews

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Amber on 8.28.2018

❤️

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Mandy on 9.2.2016

Crazy good!! I made it twice in the same week (it’s that good!) and put the entire recipe in a 13x9x2 pan. I also added a layer of crushed pecans to the batter once in the pan before putting the topping on. Everyone loved it! Thanks!!

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ranchinmom2five on 9.13.2011

Delicious!!! I love the flavor of blueberry bread, but the hint of zucchini was great! My kids loved it! I especially loved the topping!

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afrigal76 on 8.15.2011

Excellent – moist and yummy and nice for guests. I wasn’t going to add the crumb topping (trying to cut back the calories) but it was well worth it ;).

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fightpilotswife on 6.22.2011

We had a serious amount of shredded zucchini to use up so I was scouring TastyKitchen for recipes and found this one. Out of all the recipes I found, this is by FAR my favorite!!!! It made two nice sized loaves and we froze one of them. The first loaf was eaten so fast that the second barely had time to thaw before they were slicing it up. :) Sure sign of a great recipe. Now I need to go buy more blueberries to make another couple batches. LOL

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