Fruit Quick Breads · Quick Breads

Blueberry Zucchini Bread

Blueberries and zucchini………… who’da thunk it?
Yet…… it works, and it’s delicious.
And even though I decreased the 2 1/4 cups of granulated sugar the recipe originally called for, this was plenty sweet.
Just like me 🙂
Blueberry Zucchini Bread – adapted from Allrecipes
3 eggs, lightly beaten
1 cup vegetable oil
3 tsp vanilla extract
1 1/2 cups granulated sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Lightly grease a 9″ loaf pan.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Fold the flour mixture in the zucchini mixture, then gently fold in the blueberries. Transfer to the prepared pan.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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