Blueberry Zucchini And Banana Bread Recipes

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BLUEBERRY, ZUCCHINI AND BANANA BREAD

This came from my "dibs and dabs" of ingredients that I need to use. I had two zucchini from my brother-in-law, two over ripe bananas and a pint of blueberries left over from another recipe. I liked bread from each of these ingredients but decided to experiment with adding them all together. Overall, I think this came out great and hope those of your trying it will think so too!

Provided by bfalck

Categories     Breads

Time 1h15m

Yield 2 Loaves

Number Of Ingredients 13



Blueberry, Zucchini and Banana Bread image

Steps:

  • Preheat oven to 350 degrees. Spray Pam cooking oil in two loaf pans.
  • In a large bowl, beat together the eggs, oil, vanilla, zucchini, bananas, lemon juice and sugar. In a different bowl, mix in the flour, salt, baking powder, baking soda, and cinnamon. Begin incorporating the dry ingredients into the wet. Add 1/4 of the dry ingredients into the wet and mix. When well mixed, add another 1/4th of the ingredients until all have been mixed together. Gently fold in the blueberries. Transfer to the prepared loaf pans.
  • Bake 60 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 2378.4, Fat 64.8, SaturatedFat 10, Cholesterol 279, Sodium 1627.5, Carbohydrate 424.3, Fiber 14.3, Sugar 258.4, Protein 32.8

3 eggs, lightly beaten
1/2 cup vegetable oil
3 teaspoons vanilla extract
1 teaspoon lemon juice
2 1/4 cups white sugar
2 -3 ripe bananas, mashed
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 pint fresh blueberries

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



Blueberry Zucchini Bread image

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

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 ¼ cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

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



Zucchini Bread with Blueberries image

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

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

BANANA BLUEBERRY ZUCCHINI CAKE

My son loves banana bread and blueberry muffins but will not eat zucchini bread. I came up with this as a way to try to sneak some veggies into him along with dessert.

Provided by JenniferK2

Categories     Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 15



Banana Blueberry Zucchini Cake image

Steps:

  • Preheat oven to 350°.
  • Combine eggs and sugar.
  • Mix in banana, zucchini and blueberries. Add butter and vanilla.
  • Combine flour, salt, baking powder, baking soda and cinnamon; stir into mixture. Fold in nuts.
  • Pour into two well-greased loaf pans and bake for 1 hour or until pick inserted in center comes out clean.
  • Cool for 10 minutes and then remove loaves from pans.
  • Combine powdered sugar and milk for glaze. Drizzle glaze over the top of the loaves.
  • Cool completely before slicing or it will be crumbly.

Nutrition Facts : Calories 426.5, Fat 17.3, SaturatedFat 8.3, Cholesterol 70.7, Sodium 503.7, Carbohydrate 64.4, Fiber 2.1, Sugar 42.5, Protein 5.6

3 eggs
2 cups sugar
1 cup banana, mashed
1 cup zucchini, shredded
1 cup blueberries
1 cup butter, melted
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup nuts, chopped
2 cups powdered sugar
1/4 cup milk

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