Blueberry Zucchini Bread Best Family Recipes

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Blueberry Zucchini Bread

"Blueberries and zucchini baked up into scrumptious little summertime bread loaves!"

Ingredients :

three eggs, lightly beaten
1 cup vegetable oil
three 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

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H45M

Preheat oven to 350 stages F (175 stages C). Lightly grease four mini-loaf pans.
In a massive bowl, beat together the eggs, oil, vanilla, and sugar. Fold inside the zucchini. Beat within the flour, salt, baking powder, baking soda, and cinnamon. Gently fold inside the blueberries. Transfer to the organized mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted inside the center of a loaf comes out smooth. Cool 20 minutes in pans, then turn out onto cord racks to cool absolutely.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, prepare dinner it lightly, and make clean-up easier.

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