Prep: 15 mins
Cook: 50 mins
Total: 1 hr 45 mins
Additional: 40 mins
Servings: 12
Yield: 4 mini-loaves
Ingredients
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2¼ cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Instructions
Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
Step 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.
Step 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.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving:
461 calories; 19.9 g total fat; 47 mg cholesterol; 281 mg sodium. 66.8 g carbohydrates; 5.3 g protein;
