I love this bread-a special treat, so delicious.
This recipe makes six mini-loaves. Perfect for sharing.
3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Lightly grease mini-loaf pans.
In a bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Fold in blueberries and transfer to mini-loaf pans.
You can choose to add this crumb topping (it is my favorite part):
Mix together 4 TBS butter, 3/4 cup flour, 3/4 cup brown sugar. Sprinkle on top of each loaf.
This recipe makes six mini-loaves. Perfect for sharing.
3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Lightly grease mini-loaf pans.
In a bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Fold in blueberries and transfer to mini-loaf pans.
You can choose to add this crumb topping (it is my favorite part):
Mix together 4 TBS butter, 3/4 cup flour, 3/4 cup brown sugar. Sprinkle on top of each loaf.
Looks delicious! How long do these need to be baked?
ReplyDeleteDo you squeeze any liquid out of the zucchini first?
ReplyDelete