Zucchini Blueberry 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.

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.

CHOCOLATE BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.
• Whisk white sugar, oil, eggs, brown sugar, and vanilla extract together in a large bowl. Fold in grated zucchini. Add 1 1/2 cup all-purpose flour, whole wheat flour, flaxseed meal, cocoa, cinnamon, baking powder, baking soda, salt, and cardamom; mix until batter is combined.
• Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; toss to combine.
• Fold blueberry mixture gently into the batter. Pour batter into loaf pans, filling each one 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 45 minutes to 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.

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.

BLUEBERRY ZUCCHINI BREAD

Steps:

• beat eggs till foamy.
• add oil,sugar,zucchini,and vanilla.
• mix lightly.
• sift dry ingredients together and gradually add to egg mixture.
• blend well.
• add blueberries and fold into batter.
• pour into a loaf pan and bake at 350 dgrees for 45 minutes.
• check at 30 minutes to prevent burning.

BLUEBERRY, ZUCCHINI AND BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Spray Pam cooking oil in two loaf pans.
• In a large bowl, beat together the eggs, oil, vanilla, zucchini, bananas, lemon juice and sugar. In a different bowl, mix in the flour, salt, baking powder, baking soda, and cinnamon. Begin incorporating the dry ingredients into the wet. Add 1/4 of the dry ingredients into the wet and mix. When well mixed, add another 1/4th of the ingredients until all have been mixed together. Gently fold in the blueberries. Transfer to the prepared loaf pans.
• Bake 60 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.

ZUCCHINI-BLUEBERRY BREAD

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine egg, egg substitute, oil, buttermilk, sugar, zucchini, vanilla, almond extract, and lemon zest (if desired).
• Sift dry ingredients together and add to zucchini mixture.
• Gently fold in blueberries & walnuts.
• Pour into 2 greased & floured 8x4-inch bread pans, or one bundt pan. Bake for 1 1/4 hours or until golden brown & toothpick inserted comes out cleanly. (Baking time is listed for bread pans).
• Let cool for about 15 minutes, then invert onto wire rack to cool completely.
• To make glaze: Once cake/bread has cooled, melt butter over low heat, then stir in lemon zest and powdered sugar. Stir in lemon juice, 1 tbsp at a time, until smooth and a good consistency. Drizzle over cake/bread and sprinkle with freshly grated lemon zest.
• Note: Because of the amount of moisture in this recipe, you may need to bake it longer than you might think. If you are unsure if it is done or not, add a few more minutes - it's almost impossible to over-bake this!