What do blueberries and zucchini have in common? They can turn your holiday bread into a delectable masterpiece!
INGREDIENTS
Servings: 12
3 eggs, lightly beaten
Vegetable oil
1 cup
Vanilla extract
3 tsp.
White sugar
2 ¼ cups
Zucchini
2 cups, shredded
All-purpose flour
3 cups
Salt
1 tsp.
Baking powder
1 tsp.
Baking soda
¼ tsp.
Ground cinnamon
1 tbsp.
Fresh blueberries
1 pint
DIRECTIONS
- Heat the oven to 350° F/175° C/ Gas Mark 4.
- Prepare 4 mini-loaf pans and lightly grease them.
- Take a large bowl and add eggs, oil, vanilla, and sugar. Mix gently and add zucchini.
- Beat in the next five ingredients (from flour to cinnamon), add blueberries and mix gently.
- Transfer the dough to the pans and bake for 50 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
- Cool for 20 minutes and turn out on wire racks to cool.
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