These are from Karri on Facebook.
Blueberry Zucchini Bread/Muffins
Blueberry Zucchini Bread/Muffins
3 eggs lightly beaten
1 cup vegetable oil
3 tsp vanilla extract
2-1/4 cup white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tbsp ground cinnamon
1 pint fresh blueberries
Preheat oven to 350°. Grease 4 mini loaf pans.
In a large bowl, beat together eggs, oil, vanilla and sugar. Fold in zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon. Gently fold in blueberries.
Transfer to prepared pans. Bake for 50 minutes or until done. Cool pans for 20 minutes.
**if making muffins bake for 20 minutes or until done.
***I have used frozen blueberries and it's worked just as well. Remember to drain as much juice as possible before adding to mixture.
1 cup vegetable oil
3 tsp vanilla extract
2-1/4 cup white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tbsp ground cinnamon
1 pint fresh blueberries
Preheat oven to 350°. Grease 4 mini loaf pans.
In a large bowl, beat together eggs, oil, vanilla and sugar. Fold in zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon. Gently fold in blueberries.
Transfer to prepared pans. Bake for 50 minutes or until done. Cool pans for 20 minutes.
**if making muffins bake for 20 minutes or until done.
***I have used frozen blueberries and it's worked just as well. Remember to drain as much juice as possible before adding to mixture.
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