FAAP Americana Patriotic

Tuesday, July 12, 2016

Blueberry Zucchini Bread


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

Preheat oven to 350°   Lightly grease 4 mini loaf pans or 2 regular size loaf pans

Ina  large bowl, beat together eggs, oil, vanilla and sugar.   Fold in the zucchini.   Beat in the flour, salt, baking powder, baking soda, and cinnamon.   Gently fold in the blueberries.   Transfer to prepared pans.

Bake 50 minutes or until 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.

This is fabulous!!   


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