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  • March 27, 2023

Blueberry Zucchini Bread

July 29, 2015 By Betsy Cohen

Surprise your guests with the addition of blueberries in this Blueberry Zucchini Bread. The recipe bakes two loaves so there is plenty to share.

Blueberry Zucchini Bread


I come from a diverse family, when it comes to their prowess in the kitchen. Just about all were very talented cooks and bakers; then there was my maternal grandmother who mastered the art of burning water. When a recipe goes as planned, I smile just thinking of all the hands that preceded me that lovingly folded, beat and blended recipes with the same passion that I bring to the kitchen. When a recipe fails, Grandma Syl is first to come to mind and I smile thinking of the ‘joie de vivre’ way she lived her life totally devoid of any interest in cooking or baking.

Surprise your guests with the addition of blueberries in this Blueberry Zucchini Bread. The recipe bakes two loaves so there is plenty to share.

My cousin Suzie is one who shares my love of baking and knows her way around a kitchen. We message each other recipes and pictures of meals and/or desserts.

Last week Suzie started messaging me videos as she made a batch of blueberry zucchini bread. They were short teaser videos and each step lured me right into the action. Needless to say, I simply had to make this bread.

Surprise your guests with the addition of blueberries in this Blueberry Zucchini Bread. The recipe bakes two loaves so there is plenty to share.

Suzie was on to something brilliant when she added blueberries and sour cream to her recipe. It was an easy recipe to prepare and the only thing that must be emphasized is the absolute necessity to dry the shredded zucchini before adding it to the batter.

Surprise your guests with the addition of blueberries in this Blueberry Zucchini Bread. The recipe bakes two loaves so there is plenty to share.

The recipe makes two blueberry zucchini breads. I froze one but based upon Shoshana’s reaction, I don’t think that one is going to last long.

Blueberry Zucchini Bread
Print
Recipe Type: bread
Cuisine: dessert, snack
Author: Adapted from Suzie Weinthal Somers
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 8-10 per loaf
Pecans may be substituted for the walnuts.
Ingredients
  • 3 eggs
  • 2 cups sugar
  • ¼ cup light brown sugar
  • 1 cup vegetable oil
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 cup sour cream
  • ½ teaspoon vanilla extract
  • 2 cups shredded zucchini, drained
  • 1 cup chopped walnuts
  • 1¼ cups blueberries
Instructions
  1. Preheat the oven to 350°. Line two loaf pans with parchment paper and set aside.
  2. Place the eggs, sugar, brown sugar and oil into a large mixing bowl. Beat until light and fluffy, about three minutes.
  3. Add half of the flour along with the salt, baking soda and cinnamon. Blend in the sour cream and vanilla followed by the remaining flour.
  4. Stir in the zucchini and walnuts.
  5. Remove from the mixer and fold in the blueberries.
  6. Divide the batter between the two pans and bake at 350° for 55-60 minutes. The tops will be golden brown.
  7. Cool completely in the pan.
  8. Lift the parchment paper out of the pan and slice.
3.3.3077

 

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Desserts Required - Betsy's Favorite Things

Filed Under: Breads, Cakes Tagged With: all purpose flour, baking soda, blueberries, eggs, ground cinnamon, light brown sugar, salt, sour cream, sugar, vanilla extract, vegetable oil, walnuts, zucchini

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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