Zucchini Blueberry Bread Lighter Version 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 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 BREAD WITH BLUEBERRIES

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.

ZUCCHINI BLUEBERRY BREAD - LIGHTER VERSION

Steps:

• Preheat oven to 350.
• Grease 2 large loaf pans, or use mini loaf pans or muffin tins.
• In a large bowl, beat eggs slightly.
• Add applesauce, vanilla, and sugar.
• Fold in zucchini.
• Beat in flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
• Gently fold in blueberries.
• Pour mixture into pans.
• Bake 50 minutes or until knife comes out clean.
• Cool 20 minutes and then transfer to wire racks to finish cooling.