Blueberry Zucchini Bread

Recipe Author

Grandma Jean Olejarski via Alissa Pump

 Recipe Type

Breads and Rolls

Recipe Title

Blueberry Zucchini Bread

Serving(s)

5 small loaves

Prep Time

25 mins

Cook Time

45-50 mins

Dietary Restrictions (e.g., Gluten Free, Dairy Free, Soy Free, Vegan, Vegetarian)

Contains Gluten

Ingredients

• 3 eggs, slightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla
• 2 ¼ cup sugar
• 2 cups zucchini, shredded
• 3 cups flour
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 pint blueberries

Directions (Steps, Oven Temperature, Time per Step)

1. Preheat oven to 350 degrees.
2. Mix together eggs, oil, vanilla and sugar in a medium to large bowl
3. Add in zucchini
4. Beat in flour, salt, baking powder, baking soda and cinnamon
5. Fold in blueberries
6. Grease and flour 5 small bread pans
7. Pour batter evenly into the bread pans
8. Bake for 45-50 minutes

Suggested Pairings (Optional)

Recipe’s Story: Anecdote (Three to Five Sentences)

This is my grandmother’s recipe that was passed down to her daughter, my mother and then to me.  My mother has inherited my grandmother’s bread dish she made in ceramics class in 1978. To this day whenever my mother makes a breakfast bread, she uses this dish in remembrance.

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