Breakfast

Blueberry Zucchini Bread is for Breakfast, Snack.

Blueberry Zucchini Bread takes 15 minutes to prepare.

Blueberry Zucchini Bread takes 30 minutes to cook.

Blueberry Zucchini Bread makes 24 servings.

The ingredients for Blueberry Zucchini Bread are:

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 cinnamon
1 pint blueberries - fresh or frozen

Here is how you make Blueberry Zucchini Bread:

1. preheat oven to 350 degrees. Lightly grease muffin tins (I used paper muffin cups for easy clean-up).2. In a large bowl beat together eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking sode and cinnamon. Gently fold in the blueberries. Transfer to muffin cups.3. Bake 30 minutes or until a toothpick comes out clean. For a full size bead pan loaf bake for about 1 hour and 20 minutes, for mini-loaf pans bake for about 50 minutes. cool 20 minutes in the pan and then turn out on to wire rack to cool completely.This recipe makes 24 regular size muffins, 4 mini-loaves and 2 regular size bread loaves. I have listed the serving size for 1 muffin.Number of Servings: 24Recipe submitted by SparkPeople user KATHYJANTZEN.

The nutritional information for Blueberry Zucchini Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 224.1

• Total Fat: 9.6 g
• Cholesterol: 10.2 mg
• Sodium: 135.1 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 1.0 g
• Protein: 2.1 g