Zucchini Berry Loaves
From midgelet 14 years ago
- 70 to make
- Serves 12
Having an abundance of zucchini and left over blueberries and raspberries, I doubled and tweaked a recipe from AllRecipes. 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. See less
Ingredients
- 3 cups shredded zucchini, drained shopping list
- 1 pint of fresh blueberries shopping list
- 1 small container of fresh red raspberries shopping list
- 6 eggs shopping list
- 1 Tbs vanilla shopping list
- 1/4 tsp salt shopping list
- 5 cups white granulated sugar shopping list
- 2 cups oil shopping list
- 6 cups flour shopping list
- 1 tbs baking powder shopping list
- 1 tsp baking soda shopping list
How to make it
- 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
- Bake greased and floured loaf pans, in center oven at preheated 350F about 70 minutes OR tested done in center with wooden toothpick
- Yield: 3 loaves: 2 , 8x4 and 1, 9 x5
- Note: fill loaf pans half full is the best way to determine how many loaves one can get
- Let cool in pans 15 minutes before carefully removing to rack to finish cooling.
- Wrap in foil overnight before slicing.
- These also freeze well
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