Zucchini Bread with Blueberries
Ready In: 1 hr 30 mins
Yields: 2 8x4 inch loaves
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
- 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.
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