Prep Time: 15 mins | Cook Time: 50 mins | Additional Time: 40 mins | Total Time: 1 hr 45 mins | Yield: 12 Servings
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3 Eggs, lightly beaten
1 c vegetable oil
3 tsp vanilla extract
2 ¼ c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
¼ tsp baking soda
1 tbsp ground cinnamon
1-pint fresh blueberries
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in four mini-loaf pans.
Step 3: Add the eggs, sugar, oil, and vanilla into a large mixing bowl. Beat until well mixed.
Step 4: Add the zucchini and stir until well mixed.
Step 5: Add salt, cinnamon, baking powder, flour, and baking soda. Beat until well mixed.
Step 6: Add the blueberries and stir until well combined.
Step 7: Fill each mini-loaf pan with the batter.
Step 8: Place them inside the preheated oven and bake for about 50 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 9: Remove from the oven and allow the pans to cool for at least 20 minutes at room temperature.
Step 10: Serve and enjoy!
Calories: 461.1 | Protein: 5.3g 11% | Carbohydrates: 66.8g 22% | Dietary Fiber: 2g 8% | Sugars: 40.9g | Fat: 19.9g 31% | Saturated Fat: 3.3g 17% | Cholesterol: 46.5mg 16% | Vitamin A Iu: 118.8IU 2% | Niacin Equivalents: 3.1mg 24% | Vitamin B6: 0.1mg 6% | Vitamin C: 6.2mg 10% | Folate: 70.7mcg 18% | Calcium: 45mg 5% | Iron: 1.9mg 11% | Magnesium: 14.1mg 5% | Potassium: 130.5mg 4% | Sodium: 281.3mg 11% | Thiamin: 0.3mg 28% | Calories From Fat: 178.7
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