Community Pick
Zucchini Bread with Blueberries

photo by marmen



- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
2 8x4 inch loaves
ingredients
- 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
- Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
- Sift dry ingredients together and add to batter.
- Gently fold in blueberries.
- Pour into 2 greased and floured 8x4x2" loaf pans.
- Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
- Cool on rack and store in plastic wrap in refrigerator.
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Reviews
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Tweaks
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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.
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I agree with the reviewer who suggested cutting back the amount of blueberries. It has so many of them as is that it falls apart when you try to eat it. I substituted unsweetened apple sauce for some of the oil and ended up using 1/2 c. oil and 1/2 c. applesauce. Although I squeezed the zucchini as dry as possible, the loaves still didn't cook through. I couldn't keep them in the oven long enough because the top was going to burn. This may have been because my loaf pans weren't the correct size, though. They were a little bit bigger than the recipe calls for.
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I really liked this, the flavor was good, the texture beautiful, but next time I will reduce the sugar at least 1/2 c. maybe even a full cup. They are good, and the two toddlers have eaten 4 small muffins each and are now crying at my feet because they have to wait for the current batch to cool. I used egg whites, replaced 1/2 the oil with applesauce, increased the zucchini to 2 1/2 c., drained very well. I didn't have almond extract, so I threw in a t. of lemon zest, and used millet and whole wheat flours. I'm so glad for all that frozen zucchini downstairs, and now the 2 1/2 year old is chanting "where the cookies, where the cookies, I NEED COOKIES." The highest form of praise from his mouth;).
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OMG!!!! This was so delicious! I made it with just a quart of fresh blueberries, and substituted the oil with cinnamon applesauce. Oh, It is so good!!!! I have never had zucchini bread with anything other than zucchini in it...It was well worth me being daring! It is definitely a hit, and I will make this over plain old zucchini bread any day!
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.