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.