Blueberry Zucchini Bread
Bread Quick Bread Zucchini Bread
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Servings per recipe: 12
Calories per serving: 461
Preparation time: 15m
Total cooking time: 1h 45m
Ingredients:
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 1/4 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 ground cinnamon
- 1 pint fresh blueberries
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- 2 In a large bowl, beat together the 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 the prepared mini-loaf pans.
- 3 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.
Nutrion facts:
| Total Fat | 19.9g | 31% |
| Saturated Fat | 3.0g | |
| Cholesterol | 46mg | 16% |
| Sodium | 281mg | 11% |
| Potassium | 130mg | 4% |
| Total Carbohydrates | 66.8g | 22% |
| Dietary Fiber | 2g | 8% |
| Protein | 5.3g | 11% |
| Sugars | 41g | |
| Vitamin A | 119IU | |
| Vitamin C | 6mg | |
| Calcium | 45mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 3mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 14mg | |
| Folate | 71mcg |
