Easy Blueberry Zucchini Bread Recipe

Easy Zucchini bread recipe 3

Generally, I love to share all my delicious concoctions with friends but this Easy Blueberry Zucchini Bread Recipe was so good I kept it all to myself.  Zucchini is abundant in Maryland right now so I try to cook with it when possible. Shredded zucchini also freezes well so you can pull it out in the winter and  bake something yummy.

 

 

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Tbsp cinnamon
  • 3 eggs
  • 1 cup organic coconut oil
  • 2 1/4 cups white sugar
  • 1 Tbsp pure vanilla extract
  • 2 cups grated zucchini
  • 1 cup coarsely chopped walnuts
  • 1 pint fresh blueberries

Struessel topping:

  • 5 Tbsp white sugar
  • 2 Tbsp flour
  • 1/2 tsp cinnamon
  • 2 Tbsp cold diced butter

 

Instructions:

  1.  Grease and flour 2 – 8×4 inch pans. Preheat oven to 325º.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large mixing bowl.
  4. Add sifted ingredients to the creamed mixture and beat well.
  5. Add zucchini and nuts until well combined.Glazed Lemon Blueberry Zucchini Bread 4
  6. Gently fold in 1 pint of blueberries.
  7. Pour batter evenly into the prepared pans.
  8. Combine dry ingredients of struessel and then cut in butter until it looks like coarse sand.
  9. Divide evenly over bread batter.
  10. Bake for 60-70 minutes or until tester comes out clean. Cool in pan on a cooling rack for 20 minutes before turning onto rack to cool completely.Easy Zucchini Bread Recipe

Prep time – 30 minutes

Cook time – 60 – 70 minutes

Yields – 2 loaves

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