Moist Blueberry Zucchini Bread Recipe Averie Cooks Preheat oven to 350f. spray one 9×5 inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. to a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix. Preheat oven to 350f. spray one 9×5 inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. to a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. add 1 1 4 cups flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
Blueberry Zucchini Bread With A Lemon Glaze The Recipe Critic Preheat oven to 350f, and spray a 9×5 inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. to a large mixing bowl, add the egg, oil, sour cream, vanilla, sugars, and whisk to combine. add the flour, cinnamon, baking soda, baking powder, salt, and stir to combine; don't overmix. In a large bowl, whisk together the egg, greek yogurt, oil, honey, brown sugar, vanilla, and lemon zest until smoothly combined. sprinkle the cinnamon, baking powder, baking soda, and salt as evenly over the top as you can. very gently stir in the zucchini. sprinkle on 1 ¼ cups flour. M ix in the zucchini – as you stir it in, the batter will loosen up. fold the blueberries into the batter and then pour it into the prepared pan. bake the bread for 55 to 65 minutes at 350°f. it’s done when a toothpick comes out clean when you check the center. cool the bread in the pan before removing it and slicing. Directions. preheat oven to 350°. line 3 greased 8x4 in. loaf pans with waxed paper. in a large bowl, combine flour, sugar, baking powder, salt and baking soda. in another bowl, whisk eggs, oil and vanilla extract. stir into dry ingredients until just moistened. fold in zucchini and blueberries.
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