We tried a new bread recipe this week, and it turned out so yummy we are planning on making several more batches to freeze! I was introduced to this recipe from AllRecipes by our cousin Sara. We made 3 mini loafs and a batch of muffins with this recipe. Perfect for all the zucchini we have growing in the garden (did I mention Brad planted 6...yes SIX...zucchini plants this year...that is a boatload of zucchini for our little family!) and all the fresh, yummy blueberries we are getting this time of year!
INGREDIENTS:
3 eggs, lightly beaten
1 cup vegetable oil
3 tsp vanilla extract
2 1/4 cups sugar
2 cups zucchini, shredded
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp ground cinnamon
1 pint fresh blueberries
DIRECTIONS:
1. Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the loaf pans.
3. Bake 50 min or until a knife inserted in the center comes out clean. Cool 20 min in pans, then turn out onto wire racks to cool completely.
Enjoy!
P.S. For those of you who are having trouble locating my recipe collection now that I am no longer posting to my former recipe blog, you can still find all my recipes here at R&R by clicking on the sidebar link for "Recipes" or by searching more specifically by ingredient using the drop down box of labels. :)
