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
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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. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. 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. Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
