Blueberry Zucchini Bread

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

Yield

4 mini loaves (12 servings)

Ingredients

3 large eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups granulated (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

Directions

Preheat oven to 350°F (177°C). Lightly grease four mini loaf pans with cooking spray.

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 10 minutes in pans, then turn out onto wire cooling racks to cool completely.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 50 minutes

Nutritional Information

Amount Per Serving: Calories: 461; Total Fat: 19.9 g; Cholesterol: 53 mg; Sodium: 281 mg; Total Carbs: 66.8 g (Dietary Fiber: 2 g); Protein: 5.3 g

Recipe Courtesy Of

LAUJRA

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map