Description
An incredibly moist and spiced summer quick bread packed with shredded zucchini and loaded with sweet, fresh blueberries.
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
Instructions
1. Preheat oven to 350°F (175°C) and grease two standard 8×4-inch loaf pans thoroughly.
2. Whisk white sugar, vegetable oil, beaten eggs, and vanilla extract together in a large mixing bowl.
3. Stir in the shredded zucchini until evenly distributed throughout the wet ingredients.
4. Combine all-purpose flour, cinnamon, salt, baking powder, and baking soda in a separate bowl.
5. Gently stir the dry ingredients into the wet mixture until just combined.
6. Toss blueberries in a tablespoon of flour, fold into the batter, divide between pans, and bake for 55 to 60 minutes.
Notes
Do not squeeze the natural juices out of your shredded zucchini, as this liquid is essential for moisture. Tossing the blueberries in flour keeps them from sinking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 29g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 14g
- Protein: 3g