Blueberry Zucchini Bread With A Twist Recipes

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 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 (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 350 deg. Lightly grease 2 loaf pans.
• In a large bowl, beat together the eggs, oil, vanilla, and sugar.
• Fold in the zucchini.
• In a medium bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
• Beat in flour mixture.
• Gently fold in the blueberries.
• Pour mix into the greased loaf pans.
• Bake 1 hour 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 SQUARES

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

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.