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Mini blueberry zucchini bread. This recipe makes four delicious little summertime loaves!
Ingredients
- 2 ¼ cups white sugar
- 1 cup vegetable oil
- 3 large eggs, lightly beaten
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pint fresh blueberries
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
Step 2
Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. Gently fold in blueberries. Pour batter into the prepared pans.
Step 3
Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes. Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 461 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat3g | 17% |
| Cholesterol47mg | 16% |
| Sodium281mg | 12% |
| Total Carbohydrate67g | 24% |
| Dietary Fiber2g | 7% |
| Total Sugars41g | |
| Protein5g | |
| Vitamin C6mg | 31% |
| Calcium45mg | 3% |
| Iron2mg | 11% |
| Potassium131mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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