Thursday, July 31, 2014


I love blueberry season! 
 There is nothing better than eating a handful of freshly picked blueberries.  I found myself having so many blueberries the other day that they were in danger of going bad in my fridge.  I couldn't let that happen. 

 I remembered seeing a recipe for Blueberry Zucchini Bread a while back.  I had never had any but it just sounded good.  I made some the other day and it was soooo good...especially with a dollop of real butter on top.  Oh my gosh, I could make myself sick on this bread.  I have now made 6 loaves and will make more as soon as I get a chance!  

These loaves were so moist and even though there is zucchini in the recipe, you cannot taste it.  If you look closely, you can see some specks of green.  I think the zucchini just gives it the moisture it needs for a soft texture.


3 Eggs, lightly beaten
1 cup Vegetable Oil
3 teaspoons Vanilla Extract
2 cups Sugar
2 cups shredded Zucchini
3 cups All Purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
1 pint Fresh Blueberries

Preheat Oven to 350 Degrees.

In a large bowl, beat together the eggs, oil, vanilla, and sugar.  Fold in the zucchini.  
Beat in the flour, salt, baking powder, baking soda, and cinnamon.  Gently fold in the blueberries.
Lightly grease or spray with Baker's Joy, 3 - 8 inch X 3-7/8 inch X 2-15/32 inch loaf pans.
Pour mixture evenly into pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.  
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


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