-
-
My review
Blueberry Zucchini Bread
51
Laura Moody
"Blueberries and zucchini baked up into delicious little summertime bread loaves!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 45 m servings 461Original recipe yields 12 servings (4 mini-loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2k2952 Ratings
-
-
-
-
-
Most helpful positive review
7/21/2006
Moist, delicious and YUMMY! I've made without altering and it is delicious but ofcourse I always take it to another level which is even YUMMIER! I used 3 cups of zucchini instead of 2, 2 cups ...
Most helpful critical review
8/28/2009
This recipe is not very forgiving. I used a smallish zucchini (which I also drained of a lot of its liquid). It yielded a little more than the 2 cups indicated in the recipe. The batter ended up...
Most helpful
Most positive
Least positive
Newest
7/21/2006
Moist, delicious and YUMMY! I've made without altering and it is delicious but ofcourse I always take it to another level which is even YUMMIER! I used 3 cups of zucchini instead of 2, 2 cups ...
7/30/2006
I made in 2 large loaf pans and baked for 1 hour 20 min. I didn't change anything else and it was perfect!!! We all loved it!
7/11/2007
This was wonderful! I did make changes: half white/half whole wheat flour, used 1/2 cup canola oil and 1/2 cup applesauce, and less sugar. I also made a crumb topping with equal parts flour, ...
8/7/2007
this recipie is the best zucchini bread recipie i have ever had. 2 things that i do to kind of kick it up a notch is i use half applesause and half oil, and i mix together 1 teaspoon cinnamon, 1...
1/17/2011
Wonderful recipe and an ingenous way to use up the mountains of zucchini that come out of summer gardens! Increased the zucchini to 2.5 cups and ensured that I squeezed the water out of the zucc...
7/26/2007
This is a great recipe as is, and also works well with some healty substitutions (1/2 whole wheat flour 1/2 white, 1/2 applesauce for the oil). I have also made muffins from this recipe, just u...
8/11/2010
I made this twice. The first time it was terrible! I made a half recipe for a standard loaf but there wasn’t enough batter to fill the pan adequately, so I had to sub with a smaller pan that ...
7/21/2005
We loved the bread. I used 1/2 c. oil and 1/2 c. applesauce. I also cut the sugar to 2 cups and cinnamon to 1/4 tsp. I've made large loaves, mini loaves and mini muffins. They've all turned o...
8/2/2006
Just made these for the first time this morning, but followed some advice from previous reviews. Substituted half the oil with applesauce, used only 1 1/2 cups sugar and sprinkled a combination...