Zucchini Bread with Blueberry

Prep:

15 m

Cook:

1 h 45 m

Ready in:

2 h 0 m

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What do blueberries and zucchini have in common? They can turn your holiday bread into a delectable masterpiece!

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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

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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