Zucchini Bread with Blueberries

  • Holy moly mother of meatballs does my house smell good.  Zucchini bread is in the oven as I’m typing this post.  When I think of zucchini bread I think of warm fuzzies in the winter time.  It is supposed to be 66 degrees here on Saturday, so think of this as my 
  • version of a “snow dance.”  An added bonus are the blueberries I added this go-around.

Don’t forget to enter the $50 Bed Bath & Beyond Gift Card Giveaway!


Servings: 16
WW Points Per Serving: 10 (9 points with out the butter)
I know, not low in points, but at least you know what you are getting yourself into! 🙂  Maybe I’ll lighten it up this weekend.

  • Ingredients
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 teaspooon vanilla
  • 2 cups coarsely grated zucchini (loosely packed)
  • 1 pint of blueberries
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons melted butter (more depending on your love for butter!)



Directions
Preheat oven to 350 degrees

In a large bowl, beat 3 eggs until frothy (with a stand or hand mixer). Gradually add 2 cups sugar and beat until combined. 

Add the vegetable oil and vanilla to the mix, but stir together so oil doesn’t fly everywhere…ignored this tip the first time I made this bread! Then beat until thick and lemon colored. Stir in zucchini and blueberries.

In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir dry mixture into wet mixture to combine (this is not a thick dough recipe, so don’t expect to end up with a ball of dough at the end).

Spray two bread loaf pans with non-stick spray and flour the sides. Pour equal amounts of batter into each pan.

Bake for 1 hour or until done.

Cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack. 

Pour melted butter over the top while the bread is still warm.

12 thoughts on “Zucchini Bread with Blueberries

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