This Mulberry Zucchini Bread recipe is a great way to use up your zucchini and mulberry harvest. This is my first year having zucchini in my garden, and it’s shocking how many zucchini the two plants I have growing in my backyard garden have produced. I can’t eat it fast enough! My front yard has a mulberry tree, and I have the same problem. Mulberries too are growing faster than I can consume them.
If you don’t have mulberries on hand, you could swap them out for another berry of your choice. Blueberries would be delicious too!
This recipe will yield two loaves of mulberry zucchini bread. One loaf is just not enough!
- 3 eggs, lightly beaten
- 1 cup olive oil
- 3 teaspoons vanilla extract
- 2 cups white sugar
- 2 cups shredded zucchini (for me, this was the bulk of a large zucchini)
- 2 cups fresh mulberries, stems removed
- 3 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease two 4″ x 8″ loaf pans.
- Beat together the eggs, oil, vanilla, and sugar in a large bowl.
- Fold in the shredded zucchini.
- Beat in the flour, salt, baking powder, baking soda, and cinnamon.
- Gently fold in the mulberries.
- Once combined, transfer the mixture to the two loaf pans, distributing evenly.
- Bake for 1 hour 10 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. To be safe, check at around 50 minutes as your oven may be more efficient than mine.
- Allow the bread to fully cool before cutting into it, then enjoy!