Zucchini Blueberry Bread Lighter Version Recipes

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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

BLUEBERRY ZUCCHINI BREAD

What to do when the garden is bursting with zucchini? Make this blueberry zucchini bread! The bread is super moist with cinnamon flavor throughout. We loved the pop of sweet and tartness from the blueberries in every bite. This will be great for breakfast or as a light dessert. Yum!

Provided by Sandra Woodbury

Categories     Breads

Time 1h30m

Number Of Ingredients 11



Blueberry Zucchini Bread image

Steps:

  • 1. Pre-heat oven to 350 degrees F. Lightly grease 2 loaf pans.
  • 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
  • 3. Fold in the zucchini.
  • 4. Beat in the flour, salt, baking powder, baking soda, and cinnamon.
  • 5. Gently fold in the blueberries.
  • 6. Transfer to loaf pans.
  • 7. Bake 1 hour and 15 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Begin checking at 1 hour.
  • 8. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

3 eggs
1 c vegetable oil
3 tsp vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp ground cinnamon
1 pt fresh blueberries

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



Blueberry Zucchini Bread image

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.

3 eggs, lightly beaten
1 c vegetable oil
3 tsp vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp ground cinnamon
2 c fresh blueberries

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



Zucchini Blueberry Bread - Lighter Version image

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

3 eggs
1 cup unsweetened applesauce
4 teaspoons vanilla extract
2 1/4 cups sugar
2 cups zucchini, shredded
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 pint blueberries

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