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Blueberry Zucchini Bread
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Blueberry Zucchini Bread

Ingredients

  • 3 eggs lightly beaten
  • 1 c. canola oil
  • 3 t. vanilla
  • 2 c. sugar
  • 2 c. shredded zucchini
  • 1 t. salt
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1 T. cinnamon
  • 3 c. flour
  • 1 pint fresh blueberries

Instructions

  • Preheat oven to 350 degrees.
  • Lightly grease and flour desired pans.
  • In the bowl of a standing mixer combine eggs, oil, vanilla and sugar.
  • Fold in zucchini.
  • Beat in the remaining ingredients.
  • Gently fold in blueberries.
  • Transfer to prepared pans.
  • Bake mini loaves and muffins for 25 – 30 minutes, small loaves for 30-40 min.
  • Make sure a pick inserted in the middle comes out clean.
  • Cool 20 minutes and then remove from pans.

Notes

Pan measurements:
mini = 2 1/2 in. x 4 in.
small = 3 in. x 5 1/2 in.
large = 9 in. x 5 in.