Blueberry Zucchini And Banana Bread Recipes

BANANA-ZUCCHINI BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

BLUEBERRY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
• Mix flour, baking soda, and salt together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

ZUCCHINI, BANANA, AND FLAXSEED MUFFINS

Steps:

• Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
• Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

BLUEBERRY, ZUCCHINI AND BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Spray Pam cooking oil in two loaf pans.
• In a large bowl, beat together the eggs, oil, vanilla, zucchini, bananas, lemon juice and sugar. In a different bowl, mix in the flour, salt, baking powder, baking soda, and cinnamon. Begin incorporating the dry ingredients into the wet. Add 1/4 of the dry ingredients into the wet and mix. When well mixed, add another 1/4th of the ingredients until all have been mixed together. Gently fold in the blueberries. Transfer to the prepared loaf pans.
• Bake 60 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.

BANANA BLUEBERRY ZUCCHINI CAKE

Steps:

• Preheat oven to 350°.
• Combine eggs and sugar.
• Mix in banana, zucchini and blueberries. Add butter and vanilla.
• Combine flour, salt, baking powder, baking soda and cinnamon; stir into mixture. Fold in nuts.
• Pour into two well-greased loaf pans and bake for 1 hour or until pick inserted in center comes out clean.
• Cool for 10 minutes and then remove loaves from pans.
• Combine powdered sugar and milk for glaze. Drizzle glaze over the top of the loaves.
• Cool completely before slicing or it will be crumbly.