Ingredients
-
3
-
1
-
2 1/2
-
2
-
2
-
1/2
-
3
-
1/2
-
1
-
1
-
-
-
-
-
Directions
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.,I substituted 3/4 sugar ratio and 3/4 oil ratio with yogurt and a banana. 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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Steps
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1
Done
|
Add Oil, Sugar, Zucchini, Vanilla and Almond Extract to Beaten Eggs. |
|
2
Done
|
Sift Dry Ingredients Together and Add to Batter. |
|
3
Done
|
Gently Fold in Blueberries. |
|
4
Done
|
Pour Into 2 Greased and Floured 8x4x2" Loaf Pans. |
|
5
Done
|
Bake at 350 For 1 1/4 Hours Until Inserted Toothpick Comes Out Cleanly. |
|
6
Done
|
Cool on Rack and Store in Plastic Wrap in Refrigerator. |
