This is a print preview of "Blueberry Zucchini bread" recipe.

Blueberry Zucchini bread Recipe
by Melinda Winner

Blueberry Zucchini bread

So moist and so very good

8 mini loafs or one large loaf

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 1/3 cup canola oil
  • 1 cup Zucchini
  • ½ cup plump blueberries
  • ½ cup chopped pecans
  • 1 cup sugar
  • 2 tsp. cinnamon
  • 1 egg, beaten
  • 1 teaspoon vanilla , Watson brand is best for this recipe
  • 1 teaspoon baking soda
  • 1 tsp. baking powder
  • Pinch of salt
  • 2 cups of all-purpose flour

Directions

  1. No need for a mixer for this recipe.
  2. Preheat the oven to 350°F (175°C). In a large bowl, stir together oil , zucchini, blueberry and pecans by hand. Add sugar, cinnamon and beaten egg, and vanilla. Sprinkle the baking soda, baking powder and salt over the mixture and stir in. Add flour last, mix well. Pour mixture into a prepared Wilton .standard loaf pan. Bake for 1 hour. Cool completely on wire cooling racks.
  3. Cooks notes : Baking time varies mini loafs cook time is 35 to 45 minutes loaf time is one hour If preparing mini loafs I use a Wilton mini loaf. Recipe makes 8 mini loafs