Gordon Recipe Blog

Blueberry Zucchini Bread

3 eggs, lightly beaten                                    1 teaspoon salt

1 cup vegetable oil                                        1 teaspoon baking powder                         

3 teaspoons vanilla extract                            ¼ teaspon baking soda

2 ¼ cups white sugar                                    1 Tablespoon gound cinnamon

2 cups shredded zucchini                              1 pint fresh blueberries                

2 cups all –purpose flour

 

Blueberry_zucchini_bread_recipe_from_Andrew_G_Gordon_Inc_Insurance1. Preheat oven to 350 degrees. Lightlty grease 4 mini-loaf pans.

2. In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in zuccini. 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 the loaf comes out clean.  Cool 20 minutes in the pans, then turn out onto wire racks to cool completely.

 

OPTIONAL CRUMB TOPPING

2/3 cup floor                                                 ½ cup white sugar

½ cup brown sugar                                        ½ cup chopped walnuts

1 teaspoon cinnamon                                    1 stick softened butter

 

Mix altogether and sprinkle all over the tops of the loaves before baking.

With summer coming upon us, there will be plenty of fresh blueberries and zucchini! 

Recipe Blog

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