Dessert

Blueberry Zucchini Pumpkin Bread is for Dessert.

Blueberry Zucchini Pumpkin Bread takes 10 minutes to prepare.

Blueberry Zucchini Pumpkin Bread takes 60 minutes to cook.

Blueberry Zucchini Pumpkin Bread makes 20 servings.

The ingredients for Blueberry Zucchini Pumpkin Bread are:

3 large Eggs
1 Cup Pumpkin-Libby's 100% Pure Pumpkin
3 tsp Vanilla Extract
2 cups Granulated Sugar
1/4 cup Brown Sugar
2 cups Shredded Zucchini
3 Cups Flour (I used Wheat)
1 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
1 Tbsp Cinnamon, ground
1 pint Fresh Blueberries (2 cups)

Here is how you make Blueberry Zucchini Pumpkin Bread:

combine all ingredients, mix gently so you don't crush the berries, pour into prepared mini loaf pans and bake at 350 for about an hour, until a toothpick inserted into the center comes out clean. If you want the full fat recipe, reduce the baking soda to 1/4 tsp, omit pumpkin, add 1 cup oil. Add nuts if wanted, we did not for this recipe.Serving Size: 1 mini loaf = 4 servingsNumber of Servings: 20Recipe submitted by SparkPeople user MRSSLEEPYWEASEL.

The nutritional information for Blueberry Zucchini Pumpkin Bread is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 183.4

• Total Fat: 1.0 g
• Cholesterol: 27.9 mg
• Sodium: 186.3 mg
• Total Carbs: 42.1 g
• Dietary Fiber: 1.8 g
• Protein: 3.3 g