Yield: One 9x5-inch loaf & One 8x4-inch loaf
Prep Time: 20 min
Cook Time: 60 min
I use BIG juicy blueberries for this bread and it turns out wonderful. Most people can't recognize the zucchini at all, which works out well if you need to hide it from the kids.
3 large eggs, lightly beaten
1 cup canola oil
3 teaspoons vanilla extract
1 1/4 cups granulated sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon (more if you like spice)
1 pint fresh blueberries, coated with flour (just toss with about 1 teaspoon of the measured flour)
1. Preheat oven to 350°F. Lightly grease 4 mini-loaf pans, 2 loaf pans, or 1 loaf and a muffin tin (your choice!)
2. In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in zucchini.
3. In a separate bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Beat into wet mixture just until incorporated. Gently fold in blueberries.
4. Transfer to prepared pans. Bake 1 hour, or until knife inserted in center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire rack to cool completely.
*You can also make this into one loaf and then use the extra batter for muffins.
*This recipe freezes well. Just wrap in plastic wrap, then in foil and stick in the freezer for later use.
*This bread is one of those that tastes better the next day. Wrap it after it cools and then let sit on the counter for a day or two before eating.
Source: RecipeGirl.com (Inspired by "Lvs2Cook" SLBB)