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Category: Quick Breads
Prep Time: Cook Time: Total Time:
2 cups fresh blueberries
2 cups grated zucchini
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
3 1/2 cups self-rising flour
1 tsp cinnamon
1 cup chopped pecans
Preheat oven to 350. Grease 2 loaf pans and set aside. In a large mixing bowl, combine eggs, sugar, oil and vanilla. Using a wire whisk, blend well. Stir in zucchini until it is well blended into the egg mixture. Slowly add flour, stirring into the liquids until all is incorporated. Add cinnamon, pecans and blueberries. Gently fold into the batter and, when thoroughly mixed, spoon into the loaf pans and bake for approximately 45 minutes or until thoroughly cooked. Cool in pans for 5 minutes then remove to a wire rack. For best flavor, serve warm.
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BLUEBERRY-ZUCCHINI BREAD
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
2 cups fresh blueberries
2 cups grated zucchini
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
3 1/2 cups self-rising flour
1 tsp cinnamon
1 cup chopped pecans
Preheat oven to 350. Grease 2 loaf pans and set aside. In a large mixing bowl, combine eggs, sugar, oil and vanilla. Using a wire whisk, blend well. Stir in zucchini until it is well blended into the egg mixture. Slowly add flour, stirring into the liquids until all is incorporated. Add cinnamon, pecans and blueberries. Gently fold into the batter and, when thoroughly mixed, spoon into the loaf pans and bake for approximately 45 minutes or until thoroughly cooked. Cool in pans for 5 minutes then remove to a wire rack. For best flavor, serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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