Dawn NoltAuthorDawn NoltCategoryDifficultyBeginnerRating

Moist. Delicious. Need I say more? Try Blueberry Zucchini Bread and get ready to fall in love with your zucchini plant all over again.

Yields24 Servings
Cook Time1 hr

 3 Nature's Yoke eggs
 1 cup oil
 1 tbsp vanilla
 2 cups sugar
 2 cups shredded zucchini
 3 cups all-purpose flour
 1 tsp salt
 1 tsp baking powder
 ¼ tsp baking soda
 1 tbsp cinnamon
 1 pt fresh (or frozen) blueberries

1

Preheat oven to 350 F. Grease 4 mini-loaf pans.

2

In a large bowl, beat together eggs, oil, vanilla and sugar. Fold in zucchini.

3

Beat in flour, salt, baking powder, baking soda, and cinnamon. Gently fold in blueberries.

4

Transfer to greased loaf pans.

5

Bake 50-60 minutes or until a toothpick inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Ingredients

 3 Nature's Yoke eggs
 1 cup oil
 1 tbsp vanilla
 2 cups sugar
 2 cups shredded zucchini
 3 cups all-purpose flour
 1 tsp salt
 1 tsp baking powder
 ¼ tsp baking soda
 1 tbsp cinnamon
 1 pt fresh (or frozen) blueberries

Directions

1

Preheat oven to 350 F. Grease 4 mini-loaf pans.

2

In a large bowl, beat together eggs, oil, vanilla and sugar. Fold in zucchini.

3

Beat in flour, salt, baking powder, baking soda, and cinnamon. Gently fold in blueberries.

4

Transfer to greased loaf pans.

5

Bake 50-60 minutes or until a toothpick inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Blueberry Zucchini Bread