I am such a sucker...we got a tiny little cold front (our high was 69º) and I ran to the oven to bake some bread. The weird thing is that I hate zucchini but, I love zucchini bread...go figure.
Anyways, I really loved the ingredients in this recipe and had to try it. So pretty and easy too.
3 eggs, lightly beaten
1 c veg oil
3 tsp vanilla extract
2 c sugar
2 1/2 c shredded zucchini
3 c flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 pint blueberries ( I used frozen)
Preheat oven to 350º and lightly grease 4 mini-loaf pans. You could use a bundt pan or 2 bigger loaf sizes - just bake them a bit longer. An hour for a bundt pan.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in shredded zucchini. Beat in flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to mini-loaf pans.
Bake 50 minutes in preheated oven, or until knife inserted in center of loaf comes out clean. Cool 20 minutes in pan then turn out into wire racks to cool completely.
Anyways, I really loved the ingredients in this recipe and had to try it. So pretty and easy too.
1 c veg oil
3 tsp vanilla extract
2 c sugar
2 1/2 c shredded zucchini
3 c flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 pint blueberries ( I used frozen)
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in shredded zucchini. Beat in flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to mini-loaf pans.
Bake 50 minutes in preheated oven, or until knife inserted in center of loaf comes out clean. Cool 20 minutes in pan then turn out into wire racks to cool completely.
It smells so good in here, and the bread came out perfect! Humm...maybe cranberries or cherries and zucchini for a holiday look?
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