Blueberry Zucchini Bread

I was so focused on doing this recipe, I forgot to use my kitchenaid! Derp.

Yields 4 small loaves

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 cups fresh blueberries

Directions

  1. Preheat oven to 350 Fahrenheit
  2. Lightly grease 4 mini-loaf pans if silicon don’t do this
  3. in a large bowl combine the eggs, oil, vanilla, and sugar
  4. fold in zucchini
  5. beat in flour, salt, baking powder, baking soda, and cinnamon
  6. gently fold in blueberries
  7. transfer into loaf pans bake for 50 minutes or until toothpick comes out clean
  8. let sit in wire rack for 20 minutes to cool