Blueberry-Zucchini Bread
PREP TIME: 1 1/2 Hours
MAKES: 2 loaves

Freshly grated zucchini in bread recipes enhances the moisture content and gives you the perfect accompaniment for a leisurely cup of coffee. Try this next weekend instead of pancakes - you'll be glad you did!


  • 2 cups fresh blueberries
  • 2 cups grated zucchini
  • 3 eggs, beaten
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 3 1/2 cups self-rising flour
  • 1 tsp cinnamon
  • 1 cup chopped pecans

Preheat oven to 350 degrees F. Grease two 9" x 5" x 3" loaf pans and set aside. In a large mixing bowl, combine eggs, sugar, oil and vanilla. Using a wire whisk, blend well. Stir in zucchini until it is well blended into the egg mixture. Slowly add flour, stirring into the liquids until all is incorporated. Add cinnamon, pecans and blueberries. Gently fold into the batter and, when thoroughly mixed, spoon into the loaf pans and bake for approximately 45 minutes or until thoroughly cooked. Cool in pans for 5 minutes then remove to a wire rack. For best flavor, serve warm.

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