Rating: 5 stars
3165 Ratings
  • 5 star values: 2695
  • 4 star values: 355
  • 3 star values: 73
  • 2 star values: 28
  • 1 star values: 14

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

Recipe Summary

cook:
50 mins
additional:
40 mins
total:
1 hr 45 mins
prep:
15 mins
Servings:
12
Yield:
4 mini-loaves
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

461 calories; protein 5.3g; carbohydrates 66.8g; fat 19.9g; cholesterol 46.5mg; sodium 281.3mg. Full Nutrition
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