Monday, August 15, 2011

Blueberry Zucchini Bread

Yum! Pete made this bread last week and I had never had Zucchini Bread before. He got the fresh zucchini from a co-worker who has a garden. The daycare kids loved it also! This has become a favorite recipe for us. I decided to add a cup of blueberries instead of walnuts the second time I made it and now I'll always include them!

 original recipe source:

Blueberry Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup blueberries
1 cup chopped walnuts

1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165
degrees C).

2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted
ingredients to the creamed mixture, and beat well. Stir in zucchini and
nuts until well combined. Pour batter into prepared pans.

4.Bake for 40 to 60 minutes, or until tester inserted in the center comes
out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

No comments:

Post a Comment