blueberry zucchini bread

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Servs: 12   Prep: 15m   Cook: 50m  

"Blueberries and zucchini baked up into delicious little summertime bread loaves!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

Instructions

1. 1. Preheat oven to 350 degrees F (175 degrees C). 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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