Zucchini Bread with Blueberries |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. Ingredients:
3 eggs, beaten |
1 cup oil |
2 1/2 cups sugar |
2 cups unpeeled grated zucchini (food processor works well) |
2 teaspoons vanilla |
1/2 teaspoon almond extract |
3 cups flour |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained |
Directions:
1. Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
2. Sift dry ingredients together and add to batter.
3. Gently fold in blueberries.
4. Pour into 2 greased and floured 8x4x2 loaf pans.
5. Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
6. Cool on rack and store in plastic wrap in refrigerator.
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