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Blueberry Zucchini Bread

Submitted by: LAUJRA

Blueberry Zucchini Bread
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  • Prep Time: 15 Minutes
  • Total Time: 1 Hour 45 Minutes
  • Yield: 4 mini-loaves
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Blueberries and zucchini baked up into delicious little summertime bread loaves!

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. 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.
  3. 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.

Nutritional Information

  • Calories: 461 cal
  • Total Fat: 19.9 g
  • Saturated Fat: 3.3 g
  • Cholesterol: 53 mg
  • Sodium: 281 mg
  • Carbohydrates: 66.8 g
  • Fiber: 2 g
  • Protein: 5.3 g
  • Sugars: 40.9 g
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  • Potassium: 130 mg
  • Calcium: 45 mg
  • Iron: 2 mg
  • Magnesium: 14 mg
  • Folate: 71 mcg
  • Niacin Equivalents: 3 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 119 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 6 mg
  • Calories From Fat: 179 kcal
  • Percent Of Calories From Carbs: 56
  • Percent Of Calories From Fat: 38
  • Percent Of Calories From Protein: 4
  • Percent Of Calories From Saturated Fat: 6

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Printed on July 23, 2014 at 9:58 am