Blueberries and zucchini seem to share little in common. However, one similarity they have is that both are delicious. Sadly, both are also seen not nearly enough in cooking. Why not bring these two lonely foods together in a delicious loaf of warm bread? Read on to learn more about this culinary masterpiece.
3 lightly beaten eggs
1 cup (235 ml) of vegetable oil
1 tablespoon (15 ml) of vanilla extract
2¼ cups (450 g) of white sugar
3 cups (710 ml) of all-purpose flour
1 teaspoon (6 g) of salt
1 teaspoon (5 g) of baking powder
¼ teaspoon (1 g) of baking soda
1 tablespoon (7 g) of ground cinnamon
2 cups (330 g) of fresh blueberries
2 cups (250 g) of shredded zucchini
Preheat your oven to 350° F. (175° C.)
Grease 4 small mini-loaf pans lightly. You can choose to use a single large pan instead if you’d prefer just one large loaf.
Beat together your wet ingredients (eggs, oil, and vanilla) along with the sugar.
Fold the zucchini into the bowl.
Add in all the other ingredients except the blueberries. Beat all of them together thoroughly.
Fold the blueberries into the mixture gently.
Bake the bread for 50 minutes.
You can tell if the bread is ready by sticking a knife into the center of the loaf. If it comes out clean, it’s ready to eat!
Allow the bread to cool for at least 20 minutes in the pan.
Turn the bread onto wire racks to let them cool off completely.
Enjoy your soft, delicious bread!
Things You’ll Need
4 mini-loaf pans or 1 large pan
A large bowl
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