Blueberry Zucchini Coconut Bread Recipe

Here is what I do with the insides that we scrape out of the zucchini after I making them stuffed below.
 
 Stuffed Italian Style Zucchini CLICK HERE


 
 
  I use the scraped insides for making many kinds of bread desserts, like zucchini bread plain or chocolate recipes.  I always find a way to use up every part of these wonderful vegetables that are in abundance in the summer time. This is a delicious bread that everyone loves and also an Italian favorite.

Blueberry Zucchini Coconut Bread

2 eggs
1 cup oil
2 cups sugar
3 cups flour'
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2/3 cup flaked coconut
1 1/2 cups blueberries
2 cups zucchini shredded or chopped fine


Heat oven to 350 and prepare pans by greasing and flouring two 9x5x3 loaf pans.
In a large mixing bowl beat eggs, oil and sugar together, Stir in the baking soda, powder, salt, cinnamon and flour, blending all together until evenly mixed.  Add the berries, coconut and zucchini until well combined. Pour into the prepared pans and bake at 350 degree hot oven for 1 hour or until browned and toothpick comes out clean in the middle. Cool 10 minutes then invert to wire rack to cool. These freeze very well also.

+claudia lamascolo Author

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