Blueberry Zucchini Bread is a delightful and moist quick bread that perfectly combines the sweetness of ripe blueberries with the subtle flavor of zucchini. This delicious recipe is not only a fantastic way to use up an abundance of zucchini from your garden, but it also incorporates a generous amount of fresh blueberries, adding a burst of fruity goodness to each slice.
The warm spices of cinnamon and nutmeg enhance the flavor, while the optional walnuts provide a satisfying crunch. Ideal for breakfast, snacks, or dessert, this Blueberry Zucchini Bread is a wholesome treat that everyone will love.
Enjoy it fresh out of the oven or toasted with a pat of butter for an extra indulgent experience!
Ingredients:
2 1/2 cups sugar
4 eggs
1 1/4 cups corn oil
1 Tbls vanilla
3 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
2 tsp cinnamon
4 cups Zucchini (seeds removed and shredded)
4 cups fresh blueberries (washed a
nd towel dry)
nd towel dry)
1 1/2 cups walnuts (Optional)
Directions:
I add all ingredients except Zucchini, berries and nuts in a large bowl and beat with an electric mixer just until blended. Fold in Zucchini, berries, and nuts.
I add all ingredients except Zucchini, berries and nuts in a large bowl and beat with an electric mixer just until blended. Fold in Zucchini, berries, and nuts.
Grease 4 medium-sized bread pans, separate batter evenly in 4 pans, bake 1 hour at 350° this bread is super delicious and freezes well if triple wrapped as follows.. make sure bread is completely cooled before wrapping.
Wrap in Wax paper, then tin foil, then either plastic wrap or gallon freezer bag. I’ve froze mine up to 6 months and is still fresh.
