Recipe Details
Ingredients (yields 4 mini-loaves servings)
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 1/4 cups white 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
- 1 pint fresh blueberries
Cooking Instructions
For cooking instructions, please visit allrecipes.com
Public Comments (2)
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sarahkfullerton
July 29th, 2010
Love this recipe! I am always looking for new and delicious ways to sneak fruit and veggies into the toddler in the family, and the adults too. Next time I will definitely experiment with healthier substitutions for the sugar, flour, and oil. I highly recommend this recipe! Note: I made 2 standard size loaves and baked for 70 minutes.
Robin_Horrigan
July 27th, 2010
When my daughter woke up from her nap today, she opened her eyes and said "I smell something YUMMY!" And whoa, baby, she was right!
I know many of my health-conscious friends will be tempted to cut the sugar, sub applesauce for some of the oil, and use whole wheat flour at least in part. And I'm not saying that would be bad. But I urge you to try this recipe as is just so that you can enjoy a true summer treat.
For best results, use a food processor to shred the zucchini. It does such a good job that when the bread is baked, you could actually fool the kids and just call it "blueberry bread" because you'd have to look really hard to see any green flecks. (My kids are suspicious of "little green flecks" in anything.) Three small zucchini yielded two shredded cups. You could probably get good results with a box grater, but it would be more labor intensive.
The only change that I made was to do two standard loaves instead of four minis. I baked them for one hour and ten minutes. You could also try to get between 12-18 muffins out of this, I think, and then bake for 18-22 minutes at a slightly higher temperature. Try 400 degrees, use muffin cups, and start checking for doneness at 18 minutes.