Blueberry Zucchini bread.

Blueberry Zucchini bread.
2 1/2 cups sugar,
4 eggs,
1 1/4 cups corn oil,
1 Tbls vanilla,
3 1/2 cups flour,
1/2 tsp salt,
1/2 tsp baking soda,
1 tsp baking powder,
1/2 tsp nutmeg,
2 tsp cinnamon,
4 cups Zucchini (seeds removed and shredded),
4 cups fresh blueberries (washed and towel dry)
1 1/2 cups walnuts (Optional).
I add all ingredients except Zucchini, berries, and nuts in a large bowl and beat with an electric mixer just until blended. Fold in Zucchini, berries, and nuts.
Grease 4 medium-sized bread pans, separate batter evenly in 4 pans, and bake for 1 hour at 350° This bread is super delicious and freezes well if triple wrapped as follows.. make sure the bread is completely cooled before wrapping.
Wrap in Wax paper, then tin foil, then either plastic wrap or a gallon freezer bag. I’ve frozen mine for up to 6 months and is still fresh.

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