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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Having an abundance of zucchini and left over blueberries and raspberries. I got 3 loaves , so very delicious and pretty when cut. The photo only shows 2, with one loaf baked in those disposable wooden and paper lined pans. Read more . The 3rd loaf was eaten and quests said it was one of the best zucchini breads they had tasted. Ingredients:
3 cups shredded zucchini, drained |
1 pint of fresh blueberries |
1 small container of fresh red raspberries |
6 eggs |
1 tbs vanilla |
1/4 tsp salt |
5 cups white granulated sugar |
2 cups oil |
6 cups flour |
1 tbs baking powder |
1 tsp baking soda |
Directions:
1. Beat eggs, sugar,oil, vanilla well. Sift the flour, salt, baking powder and baking soda int a large bowl and mix well .. Beat in the flour until well combined with electric mixer. Stir in the zucchini and berries well by hand
2. Bake greased and floured loaf pans, in center oven at preheated 350F about 70 minutes OR tested done in center with wooden toothpick
3. Yield: 3 loaves: 2 , 8x4 and 1, 9 x5
4. Note: fill loaf pans half full is the best way to determine how many loaves one can get
5. Let cool in pans 15 minutes before carefully removing to rack to finish cooling.
6. Wrap in foil overnight before slicing.
7. These also freeze well
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