Blackberry Zucchini Bread Recipes

BLUEBERRY ZUCCHINI BREAD

Blueberry Zucchini Bread image

Blueberries and zucchini baked up into delicious little summertime bread loaves!

Provided by Laura Moody

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 11

Ingredients

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 ¼ cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g

BLACKBERRY ZUCCHINI BREAD

Blackberry Zucchini Bread image

Someone on the boards needed blackberry recipes and this is one that I plan to try this summer with my fresh blackberries.

Provided by Mysterygirl

Categories Quick Breads

Time 1h35m

Yield 12 loaf, 15 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup cholesterol-free oil
1/2 cup sugar
3 egg whites
1 tablespoon freshly grated orange rind
1/2 cup orange juice
1 1/2 cups whole wheat flour
1 1/2 cups oat bran
1 teaspoon baking soda
2 teaspoons baking powder
1 (16 ounce) can blackberries packed in water or 1 package frozen blackberrie
1 1/2 cups finely shredded zucchini

Steps:

Preheat oven to 350 degrees F.
Combine all of the ingredients except the berries and zucchini.
Fold in the drained berries and zucchini just until blended.
Turn into a greased loaf pan and bake for 1 1/2 hours.
Check after the first 45 minutes.
If necessary, cover with aluminum foil to prevent browning too quickly.

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