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Zucchini Blueberry Bread

Two great summertime harvest come together in this traditional zucchini bread recipe with a blueberry twist!
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Course Dessert

Ingredients
  

  • 3 eggs lightly beaten
  • 1 cup vegetable oil
  • 3 tsp vanilla
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 Tbsp cinnamon
  • 1 pint fresh blueberries

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease 4 mini-loaf pans.
  • In a large bowl, beat together eggs, oil, vanilla and sugar. Fold in zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon. Gently fold in blueberries. Transfer to prepared mini-loaf pans.
  • Bake 50 minutes in preheated oven, or until a knife inserted in center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Makes 4 small loaves. Enjoy!
  • Note: You may also use 2 large loaf pans and bake for about 80 minutes.