BLUEBERRY ZUCCHINI BREAD WITH A TWIST
My family and I love zucchini bread, my husband really enjoys it made with chocolate, but I am allergic. So, I decided to put a twist on my mothers Zucchini bread recipe and add fresh blueberries and white chocolate chunks.
Provided by MellyBelly
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Shred 2 cups of Zucchini, and then place in strainer with paper towles and soak up the extra water.
- In a bowl mix Eggs, baking Splenda, Brown Sugar, Oil, and Apple Sauce at low speed.
- Then combine Baking Powder, Flour, Salt, Cinnamon, and Vanilla and fold in gently, before mixing on low speed again.
- Gently fold in Zucchini, Blueberries, and white Chocolate.
- Pour or spoon mixture into 2 4x6 GREASED loaf pans.
- Sprinkle a little brown sugar on top, and cut up the 1/2 teaspoons of butter and place along the top of loaf.
- Bake in the oven for 45-50 minutes (or when inserted knife comes out clean) at 350 degrees.
Nutrition Facts : Calories 302.6, Fat 11.4, SaturatedFat 3.4, Cholesterol 37.4, Sodium 91.7, Carbohydrate 47.6, Fiber 1, Sugar 32, Protein 3.3
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
BLUEBERRY ZUCCHINI BREAD
One bite of this bread and your taste buds will transport you to a warm summer day. This zucchini bread is very moist and delicate. A hint of cinnamon lingers in every bite. To bring this to the next level, fresh blueberries are folded in. It's bursting with blueberries. Yum!
Provided by Pattie Turner
Categories Other Breads
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 deg. Lightly grease 2 loaf pans.
- 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
- 3. Fold in the zucchini.
- 4. In a medium bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
- 5. Beat in flour mixture.
- 6. Gently fold in the blueberries.
- 7. Pour mix into the greased loaf pans.
- 8. Bake 1 hour in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
- 9. Cool 20 minutes in pans.
- 10. Then turn out onto wire racks to cool completely.
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