Bread, Zucchini/Blueberry +++++K
This bread is carmelly and crunchy on the outside and moist and soft on the inside. I like to make small loaves and give them away at Christmas. The blueberries and or cranberries put it over the top, you can use either or, or a combo of both.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 cup canola oil
- 3 large eggs lightly beaten
- 3 cups all purpose flour
- 1 teaspoon table salt
- 2 1/4 cups granulated sugar
- 2 cups shredded zucchini
- 1 tablespoon cinnamon
- 1 cup or more blueberries, sweetened and dried or fresh
- -and or, maximum of 1 1/4 cups-
- 1 cup or more cranberries, sweetened and dried
- Carbohydrate 15.7062145815129 g
- Cholesterol 97.94375 mg
- Fat 25.9356214583233 g
- Fiber 0.844227136874479 g
- Protein 4.47378836602042 g
- Saturated Fat 9.38787737177346 g
- Serving Size 1 1 Serving (89g)
- Sodium 219.860658246241 mg
- Sugar 14.8619874446385 g
- Trans Fat 1.54958148805185 g
- Calories 312 calories
Spray two standard size or 6 mini loaf pans with Pam. Preheat the oven to 350 degrees. In a large bowl combine eggs, oil, vanilla, and sugar. Whisk until incorporated. Fold in the zucchini. Whisk together the flour, baking soda, salt and cinnamon in a small bowl then whisk into the batter. Mix in the berries (if fresh it is best to freeze them 1st). Divide evenly between the loaf pans (make sure not to over fill) and bake. The small loaves take about 40-45 minutes and the large about 60 minutes. Internal temp should be 210 degrees. Note: Before baking you can also sprinkle turbinado sugar on top. This adds a little more sweetness and crunch.
