what i made for monday: zucchini blueberry bread!

I made this last week before we left for the beach, sadly I did not get a photo of it.  I adapted the recipe from one I found that I kind of liked and turned it into one I LOVE!  I like to divide the batter into three smaller loaves, this allows for ease of baking.  I also just threw in the blueberries because I knew they would go bad before we got home, a happy accident!  You could leave out the berries and the nuts and still have an awesome bread BUT with the berries and nuts you can totally justify this as a breakfast food! 

Zucchini bread (with blueberries and nuts)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 teaspoons vanilla
2 cups grated zucchini
1 cup chopped nuts (I used pecans)
1 heaping cup of blueberries 

  1. Grease and flour three 8 x 4 inch pans. Preheat oven to 325 degrees.  I love that oil and flour in one spray that you can buy!
  2. Sift together flour, salt, baking powder, soda, and cinnamon.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients slowly until combined. Stir in zucchini and nuts until well combined. Fold in berries.  Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Allow to cool on rack (or eat it right away like I like to do!) 
 Hope you love it as much as we did! 

1 comment:

Emily Brauch said...

This is the exact recipe I use, and made yesterday! I subbed the vanilla for lemon extract, and it was yummy!!

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