Zucchini Bread with Blueberries

sugarpea's Note:

Made this up when I had a glut of both ingredients one summer. It's very moist and is best, I think, when served cold from the refrigerator. Makes 2 loaves so you can share with a friend. This is actually easier to mix by hand than with an electric mixer.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Yield: 2 8x4 inc ...

• 3 eggs, beaten
• 1 cup oil
• 2 1/2 cups sugar
• 2 cups unpeeled grated zucchini (food processor works well)
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 3 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained

Directions:

1. Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
2. Sift dry ingredients together and add to batter.
3. Gently fold in blueberries.
4. Pour into 2 greased and floured 8x4x2" loaf pans.
5. Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
6. Cool on rack and store in plastic wrap in refrigerator.

Reviews

[HomeMommy]

Yummy! I followed some of the other suggestions and only used 1 3/4 cup sugar and put in 1/2 c applesauce for 1/2 of the oil. I used 2 cups of blueberries and it turned out delicious! And healthier :)

[Chef #1109910]

I just made this bread. YUM! I chose this recipe instead of my usual because I was out of raisins and my DH complains if I don't put raisins in it. I will be making this again. Very good and moist. I had to have a piece as soon as it came out of the oven and nearly burned my mouth. I did change a few things. I used splenda instead of sugar and reduced it to 1 3/4 cups as suggested. I substituted pureed plums(tree was on steroids) for the oil.I always put in applesauce for the oil we actually like it better. My Dh is on his fourth piece.

[ratherbeswimmin']

I like that this bread was moist on the inside but more crisp on the outside. Fresh blueberries are quite expensive here, so I only used 2 cups. I am glad, because I think 4 cups would be too much. Also, I didn't love the almond extract-so would omit that next time. All in all, a good recipe, just a few tweeks for my taste. Thanks.