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Ingredients
| eggs: 3 (lightly beaten) |
| vegetable oil: 1 cup |
| vanilla extract: 1 Tbl |
| granulated sugar: 2 1/4 cups |
| zucchini squash (grated): 2 cups (shredded) |
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| ground cinnamon: 1 Tbl |
| blueberries: 1 pt (fresh) |
Blueberry Zucchini Bread
Credit: AllRecipes
User rating:
"Blueberries and zucchini baked up into delicious little summertime bread loaves!"
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Prep Time
15 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- 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.
- 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.