Blueberry Zucchini Bread With A Twist Recipes

BLUEBERRY ZUCCHINI BREAD WITH A TWIST

Steps:

• Shred 2 cups of Zucchini, and then place in strainer with paper towles and soak up the extra water.
• In a bowl mix Eggs, baking Splenda, Brown Sugar, Oil, and Apple Sauce at low speed.
• Then combine Baking Powder, Flour, Salt, Cinnamon, and Vanilla and fold in gently, before mixing on low speed again.
• Gently fold in Zucchini, Blueberries, and white Chocolate.
• Pour or spoon mixture into 2 4x6 GREASED loaf pans.
• Sprinkle a little brown sugar on top, and cut up the 1/2 teaspoons of butter and place along the top of loaf.
• Bake in the oven for 45-50 minutes (or when inserted knife comes out clean) at 350 degrees.

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:

• 1. Preheat oven to 350 deg. Lightly grease 2 loaf pans.
• 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
• 3. Fold in the zucchini.
• 4. In a medium bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
• 5. Beat in flour mixture.
• 6. Gently fold in the blueberries.
• 7. Pour mix into the greased loaf pans.
• 8. Bake 1 hour in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
• 9. Cool 20 minutes in pans.
• 10. Then turn out onto wire racks to cool completely.