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Zucchini Blueberry Bread

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
85 min
SERVINGS
12 servings
Breakfast
Zucchini Blueberry Bread
Ingredients
  • 2 1/4 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
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries
Instructions
1
Collect and prepare all necessary components.
2
Preheat your oven to the specified temperature of 350 degrees Fahrenheit (175 degrees Celsius).
3
Spray a light layer of cooking spray into the four mini loaf pans.
4
Combine sugar, oil, eggs, and vanilla extract in a large mixing container.
5
Mix the ingredients thoroughly until well combined.
6
Gradually incorporate zucchini into the mixture, taking care not to overmix.
7
Combine flour, cinnamon, salt, baking powder, and baking soda in the mixing container.
8
Mix these dry ingredients into the wet mixture until just combined.
9
Gently fold in blueberries, ensuring they are evenly distributed throughout the batter.
10
Pour the prepared batter into the mini loaf pans.
11
Bake in the preheated oven for a period of 50 minutes, or until a knife inserted into the center comes out clean.
12
Allow the loaves to cool in their pans for 20 minutes before transferring them to a wire rack to continue cooling completely.