Blueberry Zucchini Bread
Mini blueberry zucchini bread. This recipe makes four delicious little summertime loaves!
white sugar
2 ¼
cups
vegetable oil
1
cup
eggs, lightly beaten
3
large
vanilla extract
3
teaspoons
shredded zucchini
2
cups
all-purpose flour
3
cups
ground cinnamon
1
tablespoon
salt
1
teaspoon
baking powder
1
teaspoon
baking soda
¼
teaspoon
fresh blueberries
1
pint
 Gather all ingredients.
  Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
  Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini.
  Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined.
  Gently fold in blueberries. Pour batter into the prepared pans.
  Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes.
  Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely. Enjoy!
