Blueberry Zucchini Bread With A Twist Recipes

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BLUEBERRY ZUCCHINI BREAD WITH A TWIST



Blueberry Zucchini Bread With a Twist image

My family and I love zucchini bread, my husband really enjoys it made with chocolate, but I am allergic. So, I decided to put a twist on my mothers Zucchini bread recipe and add fresh blueberries and white chocolate chunks.

Provided by MellyBelly

Categories     Quick Breads

Time 1h5m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 14

3 eggs
1/2 cup vegetable oil
1/4 cup applesauce
3/4 cup Splenda Sugar Blend for Baking (white sugar)
1 1/2 cups brown sugar
1 teaspoon baking powder
1 1/2 cups white flour
1/4 teaspoon salt
3 teaspoons cinnamon
2 teaspoons vanilla
2 cups zucchini, shredded and strained
1 cup fresh blueberries
1 cup white chocolate, finely chopped or 1 cup white chocolate chips
1/2 teaspoon butter (does NOT need to be softened)

Steps:

  • Shred 2 cups of Zucchini, and then place in strainer with paper towles and soak up the extra water.
  • In a bowl mix Eggs, baking Splenda, Brown Sugar, Oil, and Apple Sauce at low speed.
  • Then combine Baking Powder, Flour, Salt, Cinnamon, and Vanilla and fold in gently, before mixing on low speed again.
  • Gently fold in Zucchini, Blueberries, and white Chocolate.
  • Pour or spoon mixture into 2 4x6 GREASED loaf pans.
  • Sprinkle a little brown sugar on top, and cut up the 1/2 teaspoons of butter and place along the top of loaf.
  • Bake in the oven for 45-50 minutes (or when inserted knife comes out clean) at 350 degrees.

Nutrition Facts : Calories 302.6, Fat 11.4, SaturatedFat 3.4, Cholesterol 37.4, Sodium 91.7, Carbohydrate 47.6, Fiber 1, Sugar 32, Protein 3.3

ZUCCHINI BREAD WITH BLUEBERRIES



Zucchini Bread with Blueberries image

Made this up when I had a glut of both ingredients one summer. It's very moist and is best, I think, when served cold from the refrigerator. Makes 2 loaves so you can share with a friend. This is actually easier to mix by hand than with an electric mixer.

Provided by sugarpea

Categories     Quick Breads

Time 1h30m

Yield 2 8x4 inch loaves

Number Of Ingredients 11

3 eggs, beaten
1 cup oil
2 1/2 cups sugar
2 cups unpeeled grated zucchini (food processor works well)
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained

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.

Nutrition Facts : Calories 2926.3, Fat 119.3, SaturatedFat 16.9, Cholesterol 279, Sodium 2008.9, Carbohydrate 441.3, Fiber 13.4, Sugar 283.5, Protein 32.5

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

One bite of this bread and your taste buds will transport you to a warm summer day. This zucchini bread is very moist and delicate. A hint of cinnamon lingers in every bite. To bring this to the next level, fresh blueberries are folded in. It's bursting with blueberries. Yum!

Provided by Pattie Turner

Categories     Other Breads

Time 1h15m

Number Of Ingredients 11

3 eggs, lightly beaten
1 c vegetable oil
3 tsp vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp ground cinnamon
2 c fresh blueberries

Steps:

  • 1. Preheat oven to 350 deg. Lightly grease 2 loaf pans.
  • 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
  • 3. Fold in the zucchini.
  • 4. In a medium bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
  • 5. Beat in flour mixture.
  • 6. Gently fold in the blueberries.
  • 7. Pour mix into the greased loaf pans.
  • 8. Bake 1 hour in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
  • 9. Cool 20 minutes in pans.
  • 10. Then turn out onto wire racks to cool completely.

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

summer's fresh picked blueberries and zucchini are a perfect combination in this easy quick bread. The recipe can be found here: http://lobsterandfishsticks.com/2010/04/20/blueberry-zucchini-bread/

Provided by ChefMamaBlogger

Categories     Quick Breads

Time 1h20m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

2 eggs, lightly beaten
1/2 cup canola oil
2 teaspoons lemon extract
1/2 cup white sugar
1/2 cup brown sugar, lightly packed
1 cup zucchini, grated
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup fresh blueberries

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.

Nutrition Facts : Calories 224.3, Fat 10.2, SaturatedFat 0.9, Cholesterol 35.2, Sodium 117.9, Carbohydrate 31.1, Fiber 1.7, Sugar 18.6, Protein 3.1

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

Blueberries and zucchini baked up into delicious little summertime bread loaves!

Provided by Laura Moody

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 11

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 ¼ cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

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.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g

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