blueberry zucchini loaf

For a wild blueberry kind of gal like me, any excuse to use blueberries in a recipe is a good thing. Not only does this recipe appeal to the blueberry lover, anyone who has a plethora of big, beautiful zucchinis in their garden will love this recipe too.

If you are making these as DIY wedding favors, simply wrap in parchment, then add a  piece of burlap for a rustic look.

blueberry zucchini loaf

Blueberry Zucchini Bread Recipe (Adapted from Allrecipes.com where it received a five-star rating)

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white 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
  • 2 cups frozen wild blueberries (you can also use a pint of fresh blueberries)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

Shred zucchini. Set aside. Once shredded, squeeze zucchini to remove excess water. Discard water.

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In a large bowl, beat together the eggs, oil, vanilla, and sugar.

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Fold in the zucchini.

zucchini-bread-9 Beat in the flour, salt, baking powder, baking soda, and cinnamon.

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If using frozen blueberries, coat in flour. This will keep the berries from bleeding excessively in the batter.

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Gently fold in the blueberries.

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Pour into lightly greased loaf pans.

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Place in 350 degree oven for approximately 50 minutes. (Check with a toothpick. If it comes out clean, they are done.) Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Enjoy!

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If giving as favors, wrap with parchment, then burlap. Tie with jute or a strand of the burlap.

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