Zucchini Bread with Blueberries

Total Time
1hr 30mins
Prep
15 mins
Cook
1 hr 15 mins

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.

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Ingredients

Nutrition

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.