Recipe Details
Ingredients
-
2 ¼cupswhite sugar
-
1cupvegetable oil
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3largeeggs, lightly beaten
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3teaspoonsvanilla extract
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2cupsshredded zucchini
-
3cupsall-purpose flour
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1tablespoonground cinnamon
-
1teaspoonsalt
-
1teaspoonbaking powder
-
¼teaspoonbaking soda
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1pintfresh blueberries
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
-
Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. Gently fold in blueberries. Pour batter into the prepared pans.
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Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes. Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories461 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 3g |
17% |
| Cholesterol 47mg |
16% |
| Sodium 281mg |
12% |
| Total Carbohydrate 67g |
24% |
| Dietary Fiber 2g |
7% |
| Total Sugars 41g |
|
| Protein 5g |
11% |
| Vitamin C 6mg |
7% |
| Calcium 45mg |
3% |
| Iron 2mg |
11% |
| Potassium 131mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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