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
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
- 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!
- Sift together flour, salt, baking powder, soda, and cinnamon.
- 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.
- 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!)