Blueberry Zucchini Bread
Mini blueberry zucchini bread. This recipe makes four delicious little summertime loaves!
Ingredients
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2 ¼ cups white sugar
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1 cup vegetable oil
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3 large eggs, lightly beaten
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3 teaspoons vanilla extract
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2 cups shredded zucchini
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3 cups all-purpose flour
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1 tablespoon ground cinnamon
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1 teaspoon salt
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1 teaspoon baking powder
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¼ teaspoon baking soda
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1 pint fresh blueberries
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in 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 knife inserted in the center of a loaf comes out clean, about 50 minutes.
Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely. Enjoy!
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