Blueberry Zucchini Bread

Blueberries and zucchini baked up into delicious little summertime bread loaves!

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 461 Calories

Ingredients

• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 cup vegetable oil
• 1 tablespoon ground cinnamon
• 2 ¼ cups white sugar
• 3 teaspoons vanilla extract
• 1 pint fresh blueberries
• 3 eggs, lightly beaten
• 2 cups shredded zucchini

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

Step 2

In a large bowl, beat together 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 mini-loaf pans.

Step 3

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.