Tuesday, February 19, 2013

Blueberry Zucchini Bread

I love blueberries.  I never knew that before my sister started experimenting with all these delicious recipes that ask for fresh blueberries. In fact, the only kind of blueberries I'd ever eaten were the blueberry pie filling from a can, which is good, but nothing like the fresh stuff.

Fresh blueberries are just so YuM!  I'm truly happy I discovered them =)  Which makes me even happier that my sister decided to make this bread.  It took her a couple tries.  You know how adapting recipes goes.  You make the way they want and it don't work out. You make it the way you want and BaM!  The cosmos align and all works out.  Okay, that isn't usually how it goes, but it's nice when it does! ;)





Blueberry Zucchini Bread

Adapted from a recipe on Allrecipes 
Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 2 Hours
Servings: 24
Makes 2 loaves

Ingredients You'll Need:

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 1 1/2 cups white sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 cups fresh blueberries


Directions:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter 2  5x9x2 loaf dish (1.5 quarts) pans.
  • In a large bowl, beat together the eggs, oil, vanilla, sugars, and zucchini. 
  • In a separate bowl, combine dry ingredients;  flour, salt, baking powder, baking soda, and cinnamon. 
  • Add dry ingredients a little at a time into egg mixture until it is well combined.  
  • Gently fold in the blueberries. 
  • Transfer to the prepared loaf pans, filling each about half way.  Tap gently on the counter to knock out air bubbles.
  • Bake for 1 hour 10 minutes, 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.


This bread is blueberry heaven!  I hope you enjoy it!  It is perfect for rainy days!


4 comments:

  1. Wanted to stop by and thank you for the sweet comment you left me and for following me!! You have oodles of delicious recipes here! Glad to have "met" you today ;)

    Your Newest GFC Follower,
    Brenda
    ChattingOverChocolate.blogspot.com

    ReplyDelete
  2. This looks so good! I make tons of zucchini bread, but have never tried it with blueberries. Can I use frozen instead of fresh? How much will it change the cook time? I could get fresh if I really had to, but we only buy organic and the fresh organic is 6 bucks for less than a cup and the frozen organic is $4 for 2 cups. Needless to say, I always have a bag of frozen blueberries in the freezer.

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  3. I believe frozen Blueberries will work. Although I'm not sure if they'll sink to the bottom because they'll be heavy. The only thing you can do is try it out. I think the cook time will be longer because they're frozen, but all you have to do is check every so often. I call it mother henning but it always works out in the end for me =)

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I love hearing from all of you and will get back as soon as I can! Feel free to leave a comment!

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