Try this Blueberry Zucchini Bread recipe, or contribute your own.
- Carbohydrate 643.579054363405 g
- Cholesterol 125.279166660039 mg
- Fat 215.407530968153 g
- Fiber 24.0662689306654 g
- Protein 45.7351037477849 g
- Saturated Fat 42.4199231987454 g
- Serving Size 1 1 recipe (1539g)
- Sodium 5204.3769924738 mg
- Sugar 619.512785432739 g
- Trans Fat 6.95041869896238 g
- Calories 4646 calories
Step-by-step
- Preheat your oven to 350 degrees F and lightly grease 4 mini loaf pans for later.
- Take out a large bowl, and beat together your eggs, vanilla, and sugar.
- Fold in the zucchini here.
- Now you want to beat the flour, salt, baking powder, baking soda, and cinnamon together.
- Now gently fold in the blueberries before transferring to the prepared mini pans from earlier.
- Bake these mini loaves for 50 minutes into the preheated oven, or until a knife can be inserted in the center of the loaf, and can come out clean.
- Let these loaves cool for about 20 minutes while still in the pans.
- Then you can take them out and place onto wire racks to allow them too cool.
Shredded zucchini acts as a primary moisture source in quick breads, allowing bakers to reduce oil by up to twenty-five percent without drying out the crumb. When modifying this formula for vegan diets, replace the three eggs with a commercial binder or flax eggs, keeping in mind that flax will impart a subtle nutty flavor and a darker crumb color. All-purpose flour provides the necessary gluten structure to support heavy additions like a full pint of fresh fruit and wet vegetable shreds. To prevent the blueberries from sinking to the bottom of the pans, toss them in a tablespoon of flour before folding them into the batter. Fresh berries work best here because frozen fruit releases excess water during baking, which can create dense, soggy pockets around the crust. Bake the mini loaves in 350 degree Fahrenheit ovens until a knife inserted into the center emerges clean, typically around fifty minutes. Once cooled completely on wire racks, wrap the loaves tightly in plastic and store them at room temperature for up to three days, or freeze individual portions for later consumption. Slices that have dried out slightly by the second day make excellent French toast when soaked in a dairy-free custard and browned in a skillet.
