Blueberry Zucchini Bread

3 eggs, lightly beaten
1 c. vegetable oil
3 tsp. vanilla
2 1/4 c. sugar
2 c. shredded zucchini, well drained
3 c. flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 T. cinnamon
2 c. fresh blueberries

Preheat oven to 350 degrees. Lightly grease 4 mini-loaf pans or 2 regular size loaf pans.
In a large bowl, beat 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 pans.
Bake for 50 minutes or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans then take out of the pans and cool on a wire rack.

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