Blueberry Zucchini Bread

Name: Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Yield: 12
Ingredients: 3 eggs, lightly beaten; 1 cup vegetable oil; 3 teaspoons vanilla extract; 2 1/4 cups 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

⏱️ Ready in 1h 5m 🥄 Prep 15 min 🔥 Cook 50 min 👥 12 servings 👁️ 10 views

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

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🔗 Recipe adapted from AllRecipes

#Bread

📊 At a Glance

Prep 15 min

Cook 50 min

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 461

% Daily Value*

Total Fat 19.9g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 281mg 12%

Total Carbohydrate 66.8g 24%

Dietary Fiber 2g 7%

Total Sugars 40.9g

Protein 5.3g 11%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.