Kate's Blueberry Zucchini Bread

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 228.4
  • Total Fat: 9.9 g
  • Cholesterol: 23.1 mg
  • Sodium: 140.6 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Kate's Blueberry Zucchini Bread calories by ingredient


Introduction

Sometimes it takes longer to cook depending on the moisture content of the blueberries and zucchini. I had to cook for 65 min. Sometimes it takes longer to cook depending on the moisture content of the blueberries and zucchini. I had to cook for 65 min.
Number of Servings: 24

Ingredients

    3 Eggs
    *Canola Oil, 1 cup (remove)
    Granulated Sugar, 2.25 cup (remove)
    Zucchini, 2 cup, sliced (remove)
    vanilla, 3 tsp (remove)
    *Flour, white, 3 cup (remove)
    Salt, 1 tsp (remove)
    Baking Soda, .25 tsp (remove)
    Cinnamon, ground, 1 tbsp (remove)
    Blueberries, fresh, 2 cup (remove)


    Walnut pieces, if desired.

Tips

Sometimes it takes longer to cook depending on the moisture content of the blueberries and zucchini. I had to cook for 65 min.


Directions

Grate zucchini. Grease and flour pans.
Mix liquids together. Fold in grated zucchini.
Mix dry ingredients together and mix into liquid mixture.
Fold in blueberries.
Pour equal amounts into two loaf pans.
Top with walnut pieces, if desired.
Bake for one hour at 350 degrees or until toothpick comes out clean.



Serving Size: Serving Size: 20 1-in. slices

Number of Servings: 24

Recipe submitted by SparkPeople user KONOSMOM.