Monday, June 2, 2014

Blueberry Zucchini Bread

These are two ingredients that are usually in my freezer all year round, unless we run out! :) I made up this recipe last summer for our camping trip that we took to South Dakota. This bread was super tasty and was perfect for snacking on or a delicious breakfast... The kids like a hearty bread for breakfast and they are always wanting to snack on anything that they can get their hands on, so this was perfect!! This bread is very moist, so it won't last long before it starts to mold so eat it up quick! Not a problem here!! :)

Blueberry Zucchini Bread
(recipe found in Parents magazine)

1 cup all purpose flour
1 cup whole wheat flour
1/4 cup packed light brown sugar
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
3/4 cup canola oil
1/ teaspoon vanilla
2 cups shredded zucchini
1 cup blueberries

Preheat oven to 350. Lightly coat the bottom of 4 mini loaf pans or 1 9" pan with cooking spray; set aside. In a large bowl combine flours, sugars, baking soda, cinnamon, salt and baking powder; set aside. In another bowl, mix eggs, oil and vanilla. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries. Spoon batter into prepared pans. Bake about 40 minutes for mini pans or about 1 hour for 9" pan or until golden brown and a toothpick inserted into the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing.

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