CATEGORIES
Breakfast

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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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
  1. Heat the oven to 350° F/175° C/ Gas Mark 4.
  2. Prepare 4 mini-loaf pans and lightly grease them.
  3. Take a large bowl and add eggs, oil, vanilla, and sugar. Mix gently and add zucchini.
  4. Beat in the next five ingredients (from flour to cinnamon), add blueberries and mix gently.
  5. 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.
  6. Cool for 20 minutes and turn out on wire racks to cool.
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