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Blueberry Zucchini Bread


  • 2 ¼ cups white sugar

  • 1 cup vegetable oil

  • 3 large eggs, lightly beaten

  • 3 teaspoons vanilla extract

  • 2 cups shredded zucchini

  • 3 cups all-purpose flour

  • 1 tablespoon ground cinnamon

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 pint fresh blueberries

Set the oven to 350 degrees Fahrenheit (175 degrees C). Grease four mini loaf tins sparingly.

In a big bowl, combine sugar, oil, eggs, and vanilla. Stir in the zucchini. To just blend, stir in the flour, cinnamon, salt, baking powder, and baking soda. Add the blueberries and fold gently. Batter should be poured into the prepared pans.

About 50 minutes into baking in the preheated oven, a knife inserted in the center of the loaf should come out clean. Cool in the pans for 20 minutes, then remove and allow cool fully on a wire rack.

Prep Time:

15 mins

Cook Time:

50 mins

Additional Time:

20 mins

Total Time:

1 hrs 25 mins




4 mini loaves

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