Blueberry Zucchini Bread
Blueberry Zucchini Bread is golden brown and crunchy on the outside with a soft inside studded with sweet blueberries and plenty of zucchini.
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Servings: 1 large loaf or 4-8 mini loaves
Equipment
Ingredients
- 1 c. 2 sticks butter
- 1 c. sugar
- 1/2 c. brown sugar
- 4 eggs
- 1 teaspoon vanilla
- 3 c. zucchini shredded (about 2 medium zucchini)
- 3 c. all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 c. blueberries
Instructions
- Preheat the oven to 350 degrees. Spray mini loaf pans with cooking spray.
- In a medium bowl combine the butter, sugar, brown sugar, eggs, and vanilla. Mix well.
- Add the zucchini and mix until well combined.
- In a large mixing bowl combine the flour, salt, baking powder, baking soda, and cinnamon.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Spray 4 mini loaf pans or pan with 6-8 mini loaves in it with baking spray and then divide the batter evenly between the pans.
- Bake for 30-40 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack.
Notes
Source: Adapted from Bakeaholic Mama