Zucchini Blueberry Almond Bread Recipes
BREEZE BLUEBERRY ZUCCHINI BREAD
This moist quickbread made with Almond Breeze almondmilk combines blueberries and zucchini for summertime deliciousness.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.
- Whisk together sugar, Almond Breeze, vegetable oil, and eggs in a large bowl. Stir together dry ingredients and stir lightly into Almond Breeze mixture. Fold in zucchini and blueberries.
- Spread into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day.
BLUEBERRY ZUCCHINI BREAD
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Provided by Laura Moody
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g
ZUCCHINI BREAD WITH BLUEBERRIES
Made this up when I had a glut of both ingredients one summer. It's very moist and is best, I think, when served cold from the refrigerator. Makes 2 loaves so you can share with a friend. This is actually easier to mix by hand than with an electric mixer.
Provided by sugarpea
Categories Quick Breads
Time 1h30m
Yield 2 8x4 inch loaves
Number Of Ingredients 11
Steps:
- Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
- Sift dry ingredients together and add to batter.
- Gently fold in blueberries.
- Pour into 2 greased and floured 8x4x2" loaf pans.
- Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
- Cool on rack and store in plastic wrap in refrigerator.
Nutrition Facts : Calories 2926.3, Fat 119.3, SaturatedFat 16.9, Cholesterol 279, Sodium 2008.9, Carbohydrate 441.3, Fiber 13.4, Sugar 283.5, Protein 32.5
ZUCCHINI ALMOND BREAD RECIPE BY TASTY
Here's what you need: crushed pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, vanilla, flour, salt, baking soda, cinnamon, nutmeg, chopped almond, thinly sliced almond, vanilla, powdered sugar, milk
Provided by Tasty
Categories Bakery Goods
Yield 6 slices
Number Of Ingredients 17
Steps:
- Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
- Preheated oven at 350ºF (175ºC).
- In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
- Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
- Spray your baking pan and pour in the mixture, top with sliced almonds.
- Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
- While baking, mix your glaze ingredients together until smooth.
- Let the bread cool down, drizzle with the glaze!
- Enjoy!
Nutrition Facts : Calories 994 calories, Carbohydrate 124 grams, Fat 49 grams, Fiber 5 grams, Protein 16 grams, Sugar 65 grams
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