Thursday, August 9, 2012

Blueberry Review

Ok, today I tried the THRIVE Blueberries...delish! Freeze dried it was delish and reconstituted in my sister-in-law's  Blueberry Zucchini Bread was even better! I wasn't sure if I should reconstitute them first or not but I decided to throw them in a bowl of water while I mixed the other ingredients. Then I gently folded them in just before dumping them in my pan! I thought they turned out perfect!!

I got this recipe from my sister in law but she found it here on, it's become are really family's a good one!


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoon vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries


  1. Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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