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    Blueberry Zucchini Bread

    Source of Recipe


    Recipe Introduction

    Blueberries and zucchini baked up into delicious little summertime bread loaves. So moist and yummy!

    List of Ingredients

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


    Preheat oven to 350 degrees F. Lightly grease 5 mini-loaf pans.

    In a large bowl, combine flour, salt, baking powder, baking soda, and cinnamon. In a separate bowl, beat together the eggs, oil, vanilla, and sugar. Stir in the flour mixture until well blended. Fold in zucchini, then gently fold in the blueberries. Pour batter into the prepared mini-loaf pans.

    Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.




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