Blueberry Peach Zucchini Bread Recipe 355

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
• 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.
• 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.

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
• Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
• Add the zucchini and stir to combine; set aside.
• To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
• Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don't overmix.
• Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip - Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
• Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes more or less time to bake than the baking time estimates provided.*
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F. Spray one 8 × 4-inch loaf pan with nonstick spray. Line with parchment so that two opposite sides of the paper overhand like handles. Lightly coat the paper with spray. Set aside.
• Place the zucchini on a layer of paper towels, then place a second layer on top. Pat dry.
• In a large bowl, whisk together the egg, Greek yogurt, oil, honey, brown sugar, vanilla, and lemon zest until smoothly combined.
• Sprinkle the cinnamon, baking powder, baking soda, and salt as evenly over the top as you can.
• Very gently stir in the zucchini. Sprinkle on 1 ¼ cups flour. By hand, stir very gently, just until the flour disappears.
• In a separate bowl, toss the blueberries with the remaining 1 tablespoon flour (this helps prevent the berries from sinking in the loaf pan during baking).
• Add the blueberries and all flour bits to the bowl with the batter and stir until just combined. Do not over mix.
• Scrape batter out into the prepared pan and smooth the top. If desired, sprinkle a few extra blueberries on top for decoration.
• Bake for 40 to 50 minutes, or until the top of the loaf is golden, the center is springs back lightly when gently pressed, and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it (but no wet batter). Check the batter at the 30-minute mark. If it's browning more quickly than you would like (this is the honey caramelizing), loosely tent the pan with foil and continue baking as directed. Baking times will vary based on the moisture content of zucchini, if you used fresh or frozen blueberries, and your oven. If in doubt, use an instant read thermometer to check the bread's internal temp. It's done when it reaches about 195 degrees F.
• Place the pan on a wire rack. Allow the bread to cool in pan for 15 minutes, then gently turn it out on to the rack to cool completely. Slice and serve.

BLUEBERRY ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan with nonstick cooking spray or butter.
• Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
• Mix in cinnamon, baking soda, baking powder and salt.
• Stir in flour, mixture will be thick. Add zucchini and stir until combined - mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.
• Pour batter into prepared pan. Bake 50-60 minutes (9x5-inch pan) or 55-65 minutes (8x4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
• Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.

BLUEBERRY-PEACH ZUCCHINI BREAD RECIPE - (3.5/5)

Steps:

• Preheat oven to 350° F. Lightly grease one 9" x 5" loaf pan and one 8" x 4" loaf pan. 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, cinnamon and nutmeg. Gently fold in the blueberries and peaches. Transfer to the prepared pans. Bake 1 hour, 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.

ZUCCHINI-BLUEBERRY BREAD

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine egg, egg substitute, oil, buttermilk, sugar, zucchini, vanilla, almond extract, and lemon zest (if desired).
• Sift dry ingredients together and add to zucchini mixture.
• Gently fold in blueberries & walnuts.
• Pour into 2 greased & floured 8x4-inch bread pans, or one bundt pan. Bake for 1 1/4 hours or until golden brown & toothpick inserted comes out cleanly. (Baking time is listed for bread pans).
• Let cool for about 15 minutes, then invert onto wire rack to cool completely.
• To make glaze: Once cake/bread has cooled, melt butter over low heat, then stir in lemon zest and powdered sugar. Stir in lemon juice, 1 tbsp at a time, until smooth and a good consistency. Drizzle over cake/bread and sprinkle with freshly grated lemon zest.
• Note: Because of the amount of moisture in this recipe, you may need to bake it longer than you might think. If you are unsure if it is done or not, add a few more minutes - it's almost impossible to over-bake this!

BLUEBERRY ZUCCHINI BREAD

Steps:

• beat eggs till foamy.
• add oil,sugar,zucchini,and vanilla.
• mix lightly.
• sift dry ingredients together and gradually add to egg mixture.
• blend well.
• add blueberries and fold into batter.
• pour into a loaf pan and bake at 350 dgrees for 45 minutes.
• check at 30 minutes to prevent burning.