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
CHOCOLATE BLUEBERRY ZUCCHINI BREAD
Getting my super picky kids to eat vegetables is always a challenge. My oldest loves chocolate and my youngest loves blueberries, so I combined the two into one recipe. I used a blend of whole wheat and white flours, added some flax seed, and tried to keep both sugar and fat content on the lower end. Enjoy!
Provided by jenny31978
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.
- Whisk white sugar, oil, eggs, brown sugar, and vanilla extract together in a large bowl. Fold in grated zucchini. Add 1 1/2 cup all-purpose flour, whole wheat flour, flaxseed meal, cocoa, cinnamon, baking powder, baking soda, salt, and cardamom; mix until batter is combined.
- Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; toss to combine.
- Fold blueberry mixture gently into the batter. Pour batter into loaf pans, filling each one 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 45 minutes to 1 hour.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 35 g, Cholesterol 37.2 mg, Fat 13.8 g, Fiber 3.6 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 266.6 mg, Sugar 17.5 g
BREEZE BLUEBERRY ZUCCHINI BREAD
This moist quickbread made with Almond Breeze almondmilk combines blueberries and zucchini for summertime deliciousness.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.
- Whisk together sugar, Almond Breeze, vegetable oil, and eggs in a large bowl. Stir together dry ingredients and stir lightly into Almond Breeze mixture. Fold in zucchini and blueberries.
- Spread into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day.
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
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
BLUEBERRY ZUCCHINI BREAD
summer's fresh picked blueberries and zucchini are a perfect combination in this easy quick bread. The recipe can be found here: http://lobsterandfishsticks.com/2010/04/20/blueberry-zucchini-bread/
Provided by ChefMamaBlogger
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
- In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
- Bake 55-65 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 224.3, Fat 10.2, SaturatedFat 0.9, Cholesterol 35.2, Sodium 117.9, Carbohydrate 31.1, Fiber 1.7, Sugar 18.6, Protein 3.1
BLUEBERRY ZUCCHINI BREAD
Make and share this Blueberry Zucchini Bread recipe from Food.com.
Provided by kimbearly
Categories Quick Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- beat eggs till foamy.
- add oil,sugar,zucchini,and vanilla.
- mix lightly.
- sift dry ingredients together and gradually add to egg mixture.
- blend well.
- add blueberries and fold into batter.
- pour into a loaf pan and bake at 350 dgrees for 45 minutes.
- check at 30 minutes to prevent burning.
Nutrition Facts : Calories 5245.6, Fat 238.2, SaturatedFat 38.2, Cholesterol 634.5, Sodium 4194, Carbohydrate 725.3, Fiber 20.3, Sugar 422.6, Protein 62
BARBIE'S BLUEBERRY ZUCCHINI BREAD WITH OATMEAL AND WALNUTS
Best zucchini bread. Super moist and delicious.
Provided by Barbara
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
- Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
- Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
- Divide batter among prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.
Nutrition Facts : Calories 328 calories, Carbohydrate 38.7 g, Cholesterol 27.9 mg, Fat 18.2 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 192.6 mg, Sugar 22.3 g
ZUCCHINI BLUEBERRY BREAD - LIGHTER VERSION
A light zucchini bread with blueberries. The vanilla and cinnamon/nutmeg really come through in this recipe.
Provided by CincinnatiKitchen
Categories Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease 2 large loaf pans, or use mini loaf pans or muffin tins.
- In a large bowl, beat eggs slightly.
- Add applesauce, vanilla, and sugar.
- Fold in zucchini.
- Beat in flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- Gently fold in blueberries.
- Pour mixture into pans.
- Bake 50 minutes or until knife comes out clean.
- Cool 20 minutes and then transfer to wire racks to finish cooling.
Nutrition Facts : Calories 154.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 135.8, Carbohydrate 34.4, Fiber 1.1, Sugar 21.3, Protein 2.6
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
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
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