Zucchini Bread/Carrot Cake
November 30, 2020Fresh Chili’s Copycat Salsa
November 30, 2020
Blueberry Zucchini Bread
By
Alissa Pump
Recipe Type - Breads and Rolls
Serving(s) - 5 small loaves
Cook Time - 45-50 mins
Prep Time - 25 mins
Dietary Restrictions - 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:
- Preheat oven to 350 degrees.
- Mix together eggs, oil, vanilla and sugar in a medium to large bowl
- Add in zucchini
- Beat in flour, salt, baking powder, baking soda and cinnamon
- Fold in blueberries
- Grease and flour 5 small bread pans
- Pour batter evenly into the bread pans
- Bake for 45-50 minutes
Recipe's Story:
This is my Grandmother Jean Olejarski’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.