Mini blueberry zucchini bread. This recipe makes four delicious little summertime loaves!
Prep Time::15 mins
Cook Time::50 mins
Additional Time::20 mins
Total Time:: 1 hr 25 mins
Servings::12
Yield::4 mini loaves
Ingredients
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
Directions
Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
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Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini.
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Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined.
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Gently fold in blueberries. Pour batter into the prepared pans.
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Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes.
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Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely. Enjoy!
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