Brownifer Bites: Blueberry Zucchini Bread

Friday, August 12, 2016

Blueberry Zucchini Bread

Alright.  After my chicken adventure, this is a post to boost my confidence in the kitchen!

I made two loaves of this deliciousness for the kids this weekend.  They will be devoured by Sunday, I promise!  This is 100% kid-approved by our picky eaters!  We just call it 'Blueberry Bread' and I always mix in the zucchini when they're outside or otherwise engaged.  They have no idea.  But when they ask if they can have this bread for breakfast, lunch, dinner, snack .... the answer is always yes!  anti-oxidants and vegetables .... and they think it's a treat!  WIN!

This recipe makes 2 loaves, if you have a smaller family you can freeze one loaf if you choose. It's never failed me.  But I guarantee you, you'll want to eat 1/2 a loaf on your own when you taste it. For those of you who don't click links, here it is:

  • 21/4 cups sugar
  • 1 cup vegetable oil (I use olive oil)
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups shredded zucchini
  • 2 cups frozen blueberries (use them frozen - they keep their shape and work better while folding into your batter)

  • Preheat oven to 350 degrees
  • Coat two loaf pans with cooking spray
  • In a large bowl, with an electric mixer, beat sugar, oil, eggs and vanilla until smooth
  • Add flour, baking powder, baking soda, salt and cinnamon; mix well.
  • Stir in zucchini and gently fold in blueberries.
  • Evenly distribute batter between 2 prepared pans
  • Bake 60-65 minutes or until toothpick inserted in center comes out clean.
  • Cool 15 minutes, remove from pans to a wire rack to cool completely
It's delicious cold, warm with butter, toasted ... you could drag this bread through dirt and it would be amazing.  Please don't do that, though.


No comments:

Post a Comment