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Blueberry Zucchini Bread

4

0 min

Blueberry Zucchini Bread

Blueberry Zucchini Bread Photo 1

Time

0 min

Serving

12 persons

Calories

461

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
Mini blueberry zucchini bread. This recipe makes four delicious little summertime loaves!

Ingredients

  • ¼ cups white sugar: 2 piece
  • vegetable oil: 1 cup
  • eggs, lightly: 3 piece (beaten)
  • vanilla extract: 3 tsp
  • zucchini: 2 cups (shredded)
  • all-purpose flour: 3 cups
  • ground cinnamon: 1 Tbsp
  • salt: 1 tsp
  • baking powder: 1 tsp
  • baking soda: 0.25 tsp
  • pint fresh blueberries: 1 piece

Metric Conversion

Stages of cooking

Blueberry Zucchini Bread Photo 21
Blueberry Zucchini Bread Photo 32
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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
    Blueberry Zucchini Bread Photo 2
  2. 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.
    Blueberry Zucchini Bread Photo 3
  3. 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.
    Blueberry Zucchini Bread Photo 4

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