Blackberry Zucchini Bread Food

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
• 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.
• 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.

BLACKBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• Combine all of the ingredients except the berries and zucchini.
• Fold in the drained berries and zucchini just until blended.
• Turn into a greased loaf pan and bake for 1 1/2 hours.
• Check after the first 45 minutes.
• If necessary, cover with aluminum foil to prevent browning too quickly.

BREEZE BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray.
• Whisk together sugar, Almond Breeze, vegetable oil, and eggs in a large bowl. Stir together dry ingredients and stir lightly into Almond Breeze mixture. Fold in zucchini and blueberries.
• Spread into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day.

BARBIE'S BLUEBERRY ZUCCHINI BREAD WITH OATMEAL AND WALNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
• Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
• Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
• Divide batter among prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients.
• Pour into two greased loaf pans.
• Bake for one hour.

ZUCCHINI BREAD WITH BLUEBERRIES

Steps:

• Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
• Sift dry ingredients together and add to batter.
• Gently fold in blueberries.
• Pour into 2 greased and floured 8x4x2" loaf pans.
• Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
• Cool on rack and store in plastic wrap in refrigerator.

BLACKBERRY BREAD

Steps:

• Preheat oven to 350°.
• Stir together flour and next 3 ingredients in a medium bowl;
• Stir in blackberries.
• Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
• Add to flour mixture, stirring just until blended.
• Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
• Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes.
• Remove from pan to wire rack, and cool completely (about 1 hour).

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
• In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
• Bake 55-65 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.