Blueberry Zucchini Bread
Ingredients
- 2 ¼ 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 or to taste
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pint fresh blueberries
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Instructions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
- Beat sugar, oil, eggs, and vanilla together in a large bowl; fold in shredded 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 toothpick inserted into the center comes out clean, about 50 minutes.
- Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely. Enjoy!
Source
Original recipe: View Original
