Community Pick
Zucchini Bread with Blueberries
"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."
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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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 :) -
This the best recipe for zucchini bread. I made three different recipes (6 loaves in one day) from one gigantic zucchini, chocolate, pineapple and this blueberry recipe. Everyone agreed the blueberry was the best. This be the only recipe I will be making from now on. -
I substituted 3/4 sugar ratio and 3/4 oil ratio with yogurt and a banana. I used an orange honey yogurt and a strawberry yogurt, Greek blends and threw in a cup of blueberries for good measure. My breads have come out super moist and soft with an abundance of flavor. Not to sweet either -
Just made, still in the oven. I like how recipe called for sifted dry ingredients. I also added tsp cinnamon and 1/2 tsp nutmeg with 1 cup chopped walnuts.
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Very Good ! I used only 1 3/4 cups sugar, and 3 cups of blueberries. I will try it with the lemon next...as I have zucchini out in the garden ! :)
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Tweaks
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Added cinnamon and nutmeg with chopped walnuts.
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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. -
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.
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