Ingredients
12
12 servings
- •2.25 cups white sugar
- •1 cup vegetable oil
- •3 large eggs, lightly beaten
- •3 teaspoons vanilla extract
- •2 cups shredded zucchini
- •3 cups all-purpose flour
- •1 tablespoon ground cinnamon
- •1 teaspoon salt
- •1 teaspoon baking powder
- •0.25 teaspoon baking soda
- •1 pint fresh blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
- Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. Gently fold in blueberries. Pour batter into the prepared pans.
- Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes. Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 461
- Carbohydrate: 67g
- Fat: 20g
- Fiber: 2g
- Protein: 5g
- Sugar: 41g
Related Recipes
Chocolate Blueberry Zucchini Bread
Blueberry Zucchini Muffins
Breeze Blueberry Zucchini Bread
Sour Cream Zucchini Bread
Best Zucchini Bread
Zucchini Bread V
Zucchini Bread
Zucchini Bread Pancakes
Zucchini Apple Bread
Citrus Cranberry Zucchini Bread
Zucchini Bread with Brown Sugar
