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Blueberry Zucchini Bread

Blueberry Zucchini Bread

From ClosetCooking.com



1 1/2 cups zucchini (grated, squeezed and drained)

3/4 cup brown sugar

1/4 cup oil

1/2 cup vanilla yogurt

1 egg

1 cup all purpose flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup blueberries

1/2 cup pecans (chopped)



1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.

2. Mix the flours, baking soda, baking powder, salt and cinnamon in a bowl.

3. Mix the wet and dry ingredients.

4. Mix in the blueberries and pecans.

5. Pour the batter into a greased 9x5 inch loaf pan.

6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.



Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an MBA in Marketing and Strategic Management and a BS in Food Science from the University of Minnesota.  Helena lives in Minneapolis with her husband and their young child.


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Zucchini, Blueberries,