Thursday, August 19, 2010

Zucchini~Blueberry Bread, can you say YUM?!

My mother-in-law gave me a huge zucchini! You know, the ones that you wonder, what on earth am I going make with this? (My favorite dish in the world is Stuffed Zucchini, but this one was almost too big for that...p.s. I will post the recipe for that one next time I make it). 
Well, so what to make? Zucchini bread of course! But this one is with a twist, added blueberries. It tastes more like blueberry muffins than just plain old zucchini bread. It really is soooo delicious both me and my whole family have to restrain ourselves from consuming all of it in one day! Best of all, my daughter LOVES blueberries, and so when she smelled and saw these babies come out of the oven she was all ready to down some, as soon as possible. And because I try to get my toddler/preschooler to eat healthy, this is a good way for her to get some veggies and more fruits in. I baked these as muffins (because she doesn't "like" your regular banana/zucchini type breads. She now just calls them Cupcakes! Hmmm would be good with cream cheese frosting too I bet. These are oh so good,  YOU MUST TRY them! Easy too. Found the recipe on one of my favorite recipe websites

Here it is, give it a wont regret it!


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
1 pint fresh blueberries
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.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. Transfer to the prepared mini-loaf pans.
3.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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