ZUCCHINI BREAD WITH BLUEBERRIES

Zucchini Bread with Blueberries image

Made this up when I had a glut of both ingredients one summer. It's very moist and is best, I think, when served cold from the refrigerator. Makes 2 loaves so you can share with a friend. This is actually easier to mix by hand than with an electric mixer.

Provided by sugarpea

Time 1h30m

Yield 2 8x4 inch loaves

Number Of Ingredients 11

Ingredients

3 eggs, beaten
1 cup oil
2 1/2 cups sugar
2 cups unpeeled grated zucchini (food processor works well)
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained

Steps:

Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
Sift dry ingredients together and add to batter.
Gently fold in blueberries.
Pour into 2 greased and floured 8x4x2" loaf pans.
Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
Cool on rack and store in plastic wrap in refrigerator.

Nutrition Facts : Calories 2926.3, Fat 119.3, SaturatedFat 16.9, Cholesterol 279, Sodium 2008.9, Carbohydrate 441.3, Fiber 13.4, Sugar 283.5, Protein 32.5

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