Ingredients
Scale
- 3 large eggs, lightly beaten
- 1 cup canola or vegetable oil
- 3 teaspoons vanilla extract
- 1¼ cups granulated white sugar
- 2 cups shredded zucchini
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon (more if you like spice)
- 1 pint (2 cups) fresh blueberries, coated with flour
Instructions
- Preheat the oven to 350°F. Lightly grease 4 mini-loaf pans or 2 regular-sized loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Beat into wet mixture just until incorporated. Gently fold in the blueberries.
- Transfer the batter to the prepared pans. Bake for 1 hour, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire rack to cool completely.
Notes
- You can also make this into one loaf and use the extra batter for muffins.
- This recipe freezes well. Wrap in plastic wrap, then in foil and freeze for later use.
- This bread tastes better the next day. Wrap it after it cools and let sit on the counter for a day or two before eating.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg