Howard Test Kitchen: December 10, 2013

By Jayne Ann Bugda | jbugda@pahomepage.com

Published 12/14 2013 04:19AM

Updated 12/14 2013 04:22AM

 

The key to making this bread super moist is the zucchini, and it's good for you, too -- but no one has to know. The blueberries give this quick homemade bread a nice tart flavor that everyone will love!

Yields: 2 loaves

Cooking Time: 1 hr

What You'll Need:

  • 2 1/4 cups sugar

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  • 1 cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract

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  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups shredded zucchini
  • 1 pint fresh or 2 cups frozen blueberries, thawed

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Make Better-for-You Holiday Sugar Cookies

What To Do:

  1. Preheat oven to 350 degrees F. Coat two 9- x 5-inch loaf pans with cooking spray.
  2. In a large bowl, with an electric mixer, beat sugar, oil, eggs, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix well. Beat in zucchini. Gently fold in blueberries. Evenly distribute between 2 prepared pans.
  3. Bake 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes, then remove from pans to a wire rack to cool completely.

Notes

We love our quick breads, both for their ease and deliciousness! Why not also try our Easy Beer Bread?



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