Mini blueberry zucchini bread. This recipe makes four delicious little summertime loaves!

Ingredients

  • 2 ¼ cups white sugar
  • 1 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 3 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon or to taste
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pint fresh blueberries

Directions

  1. Gather all ingredients.
  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
  3. Beat sugar, oil, eggs, and vanilla together in a large bowl; fold in shredded zucchini.
  4. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined.
  5. Gently fold in blueberries. Pour batter into the prepared pans.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
  7. Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely. Enjoy!