Blueberry Zucchini Bread
By
Pattie Turner
@knit1purl1
1
A twist on zucchini bread...the blueberries almost steal the show! You can also use 4 mini-loaf pans instead of two regular sized loaf pans. If using the mini loafs you may need to decrease your cook time. Enjoy!
Ingredients
- 3
- eggs, lightly beaten
- 1 c
- vegetable oil
- 3 tsp
- vanilla extract
- 2 1/4 c
- white sugar
- 2 c
- shredded zucchini
- 3 c
- all purpose flour
- 1 tsp
- salt
- 1 tsp
- baking powder
- 1/4 tsp
- baking soda
- 1 Tbsp
- ground cinnamon
- 2 c
- fresh blueberries
How to Make Blueberry Zucchini Bread
- 1Preheat oven to 350 deg. Lightly grease 2 loaf pans.
- 2In 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. Pour mix into the greased loaf pans.
- 3Bake 1 hour 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.
About Blueberry Zucchini Bread
Course/Dish: Sweet Breads, Other Breads
Other Tag: Quick & Easy
