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.
Nutrition Facts : ServingSize 1 serving, Calories 338 kcal, Carbohydrate 48 g, Protein 4 g, Fat 15 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 41 mg, Sodium 238 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 3 g
EASY BLUEBERRY ZUCCHINI BREAD
This Blueberry Zucchini Bread literally melts in your mouth. Fresh blueberries, zucchini, zesty lemon, wheat and white flour, and minimal sugar makes this quick bread secretly healthy and crave worthy!
Provided by Traci The Kitchen Girl
Categories Breakfast Dessert Snack
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit and adjust oven rack to the center.
- In a large mixing bowl, stir BUTTER and SUGAR together until well combined.* Note: If using salted butter, reduce SALT by 1/3 teaspoon in the next step.
- Add EGGS, YOGURT, LEMON JUICE, LEMON ZEST, VANILLA, and SALT. Whisk until well-combined. (It will look slightly lumpy).
- Stir in shredded ZUCCHINI (no need to drain).
- Add FLOUR and BAKING SODA. Gently stir until combined - don't over mix.
- In a separate small bowl, toss BLUEBERRIES in the reserved FLOUR to coat (this helps prevent sinking). Gently fold blueberries into the batter.
- Pour batter into an oiled loaf pan, smoothing out the surface as needed.
- Bake 60-75 minutes until a toothpick inserted in the center comes out clean.
- Transfer to a cooling rack and rest 10 minutes (in the loaf pan).
- Carefully transfer zucchini bread out of the loaf pan back to the cooling rack. Allow to cool completely before slicing.
- Store in an airtight container at room temperature (up to 3 days) or in the refrigerator (up to 5 days). To freeze, wrap loaf or slices firmly in plastic wrap and freeze up to 90 days. Thaw overnight in the fridge or at room temperature.
- Serve at room temperature or lightly toasted with your favorite spread.
Nutrition Facts : ServingSize 1 piece, Calories 200 kcal, Carbohydrate 27 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 0.3 g, Cholesterol 48 mg, Sodium 301 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 3 g
BLUEBERRY ZUCCHINI BREAD
This blueberry zucchini bread is a quick, no-mixer recipe that's not too sweet. Each bite is bursting with fresh blueberries!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 1h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 216 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 170 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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
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.
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
BLUEBERRY ZUCCHINI BREAD
summer's fresh picked blueberries and zucchini are a perfect combination in this easy quick bread. The recipe can be found here: http://lobsterandfishsticks.com/2010/04/20/blueberry-zucchini-bread/
Provided by ChefMamaBlogger
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
- In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
- Bake 55-65 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 224.3, Fat 10.2, SaturatedFat 0.9, Cholesterol 35.2, Sodium 117.9, Carbohydrate 31.1, Fiber 1.7, Sugar 18.6, Protein 3.1
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