Blueberry Zucchini Bread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 224.1
- Total Fat: 9.6 g
- Cholesterol: 10.2 mg
- Sodium: 135.1 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 1.0 g
- Protein: 2.1 g
View full nutritional breakdown of Blueberry Zucchini Bread calories by ingredient
Introduction
This delicious Bread can also be made as muffins, which I have listed as 1 serving - 1 muffin. It will make 2 large loaves or 4 mini-loaves of bread. You can cut down on oil and add apple sauce for moisture. This original recipe is from allrecipes and there are lots of comments included with it for variation. I love it and make it quite often - hope you love it too! This delicious Bread can also be made as muffins, which I have listed as 1 serving - 1 muffin. It will make 2 large loaves or 4 mini-loaves of bread. You can cut down on oil and add apple sauce for moisture. This original recipe is from allrecipes and there are lots of comments included with it for variation. I love it and make it quite often - hope you love it too!Number of Servings: 24
Ingredients
-
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1 pint blueberries - fresh or frozen
Directions
1. preheat oven to 350 degrees. Lightly grease muffin tins (I used paper muffin cups for easy clean-up).
2. In a large bowl beat together eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking sode and cinnamon. Gently fold in the blueberries. Transfer to muffin cups.
3. Bake 30 minutes or until a toothpick comes out clean. For a full size bead pan loaf bake for about 1 hour and 20 minutes, for mini-loaf pans bake for about 50 minutes. cool 20 minutes in the pan and then turn out on to wire rack to cool completely.
This recipe makes 24 regular size muffins, 4 mini-loaves and 2 regular size bread loaves. I have listed the serving size for 1 muffin.
Number of Servings: 24
Recipe submitted by SparkPeople user KATHYJANTZEN.
2. In a large bowl beat together eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking sode and cinnamon. Gently fold in the blueberries. Transfer to muffin cups.
3. Bake 30 minutes or until a toothpick comes out clean. For a full size bead pan loaf bake for about 1 hour and 20 minutes, for mini-loaf pans bake for about 50 minutes. cool 20 minutes in the pan and then turn out on to wire rack to cool completely.
This recipe makes 24 regular size muffins, 4 mini-loaves and 2 regular size bread loaves. I have listed the serving size for 1 muffin.
Number of Servings: 24
Recipe submitted by SparkPeople user KATHYJANTZEN.