Blueberry Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 eggs, lightly beaten1 cup vegetable oil3 teaspoons vanilla extract2 1/4 cups white sugar2 cups shredded zucchini3 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1/4 teaspoon baking soda1 tablespoon cinnamon1 pint blueberries - fresh or frozen
1. preheat oven to 350 degrees. Lightly grease muffin tins (I used paper muffin cups for easy clean-up).
2. In a large bowl beat together eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking sode and cinnamon. Gently fold in the blueberries. Transfer to muffin cups.
3. Bake 30 minutes or until a toothpick comes out clean. For a full size bead pan loaf bake for about 1 hour and 20 minutes, for mini-loaf pans bake for about 50 minutes. cool 20 minutes in the pan and then turn out on to wire rack to cool completely.
This recipe makes 24 regular size muffins, 4 mini-loaves and 2 regular size bread loaves. I have listed the serving size for 1 muffin.
Number of Servings: 24
Recipe submitted by SparkPeople user KATHYJANTZEN.
2. In a large bowl beat together eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking sode and cinnamon. Gently fold in the blueberries. Transfer to muffin cups.
3. Bake 30 minutes or until a toothpick comes out clean. For a full size bead pan loaf bake for about 1 hour and 20 minutes, for mini-loaf pans bake for about 50 minutes. cool 20 minutes in the pan and then turn out on to wire rack to cool completely.
This recipe makes 24 regular size muffins, 4 mini-loaves and 2 regular size bread loaves. I have listed the serving size for 1 muffin.
Number of Servings: 24
Recipe submitted by SparkPeople user KATHYJANTZEN.
Nutritional Info Amount Per Serving
- Calories: 224.1
- Total Fat: 9.6 g
- Cholesterol: 10.2 mg
- Sodium: 135.1 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 1.0 g
- Protein: 2.1 g
Member Reviews