Blueberry Zucchini Bread

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Still looking for a good way to use the extra zucchini in your pantry? Try this super zucchini bread — it’s sweet, moist and delicious! It’s a great way to use fresh summer zucchini and blueberries. For a healthy twist, substitute 1/2 cup of applesauce and 1/2 cup of vegetable oil for the full cup of oil. I also recommend tossing the blueberries with flour before adding to the recipe to better incorporate them into the mix. Pour yourself a cup of coffee, grab a slice of this tasty treat and enjoy your morning outside in the summer sun.


BLUEBERRY ZUCCHINI BREAD (Serves 12)

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 T. vanilla extract
  • 2-1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 t. salt
  • 1 t. baking powder
  • 1/4 t. baking soda
  • 1 T. cinnamon
  • 1 pint blueberries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. 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.
  3. 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.

~from Allrecipes.com

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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