Ingredients
Scale
- 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 or to taste
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pint fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease 4 mini loaf pans.
- In a large bowl, combine sugar, vegetable oil, eggs, and vanilla; mix well and then incorporate the shredded zucchini.
- Gradually mix in the flour, cinnamon, salt, baking powder, and baking soda until just combined
- Gently fold in the blueberries. Pour the batter evenly into the prepared pans.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for 20 minutes, then transfer to a wire rack to cool completely. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 461 kcal per serving