Blueberry And Zucchini Bars Food

BLUEBERRY ZUCCHINI OATMEAL BARS

Steps:

• Preheat oven to 350°F and grease an 8"x8" baking dish with butter or cooking spray.
• In a medium bowl, mix oats, baking powder, cinnamon & salt together
• In a large, mix zucchini, peanut butter, milk, egg, vanilla, & maple syrup
• Combine both bowls in the large bowl then fold in blueberries
• Pour mixture into the prepared baking dish and bake in the oven for 45 minutes or until a knife comes out clean from the center. Slice into 12 even slices. Store in the refrigerator until ready to eat.

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.

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
• Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
• Add the zucchini and stir to combine; set aside.
• To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
• Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don't overmix.
• Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip - Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
• Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes more or less time to bake than the baking time estimates provided.*
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

ZUCCHINI BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.