Blueberry Zucchini Bread
Try this Blueberry Zucchini Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 3 eggs, lightly beaten
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 2 1/4 cups white sugar
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries
- 2 cups shredded zucchini
- Carbohydrate 643.579054363405 g
- Cholesterol 125.279166660039 mg
- Fat 215.407530968153 g
- Fiber 24.0662689306654 g
- Protein 45.7351037477849 g
- Saturated Fat 42.4199231987454 g
- Serving Size 1 1 recipe (1539g)
- Sodium 5204.3769924738 mg
- Sugar 619.512785432739 g
- Trans Fat 6.95041869896238 g
- Calories 4646 calories
Preheat your oven to 350 degrees F and lightly grease 4 mini loaf pans for later.Take out a large bowl, and beat together your eggs, vanilla, and sugar. Fold in the zucchini here. Now you want to beat the flour, salt, baking powder, baking soda, and cinnamon together. Now gently fold in the blueberries before transferring to the prepared mini pans from earlier.Bake these mini loaves for 50 minutes into the preheated oven, or until a knife can be inserted in the center of the loaf, and can come out clean. Let these loaves cool for about 20 minutes while still in the pans. Then you can take them out and place onto wire racks to allow them too cool.
