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Blueberry Zucchini Bread


I love this bread-a special treat, so delicious.

This recipe makes six mini-loaves.  Perfect for sharing.

3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees.  Lightly grease mini-loaf pans. 

In a bowl, beat together eggs, oil, vanilla, and sugar.  Fold in the zucchini.  Beat in the flour, salt, baking powder, baking soda, and cinnamon.  Fold in blueberries and transfer to mini-loaf pans.

You can choose to add this crumb topping (it is my favorite part):
Mix together 4 TBS butter, 3/4 cup flour, 3/4 cup brown sugar.  Sprinkle on top of each loaf.

2 comments

  1. Looks delicious! How long do these need to be baked?

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  2. Do you squeeze any liquid out of the zucchini first?

    ReplyDelete