Description
Discover how to make a delicious Blueberry Zucchini Bread Cake that is perfect for any occasion. This easy recipe will surely impress your guests!
Ingredients
Scale
- 2 1/4 cups white sugar (450 g)
- 1 cup vegetable oil (240 ml)
- 3 large eggs, lightly beaten
- 3 teaspoons vanilla extract (15 ml)
- 2 cups shredded zucchini (240 g)
- 3 cups all-purpose flour (360 g)
- 1 tablespoon (15 ml) ground cinnamon
- 1 teaspoon salt (5 g)
- 1 teaspoon baking powder (5 g)
- 1/4 teaspoon (1 ml) baking soda
- 1 pint fresh blueberries (300 g)
Instructions
- Collect all necessary items.
- Set your oven to 350°F (175°C) and allow it to heat up. Lightly coat four mini loaf tins with grease.
- In a large mixing bowl, combine sugar, oil, eggs, and vanilla; then gently mix in the grated zucchini.
- Incorporate the flour, cinnamon, salt, baking powder, and baking soda into the mixture until just blended.
- Carefully mix in the blueberries. Distribute the batter evenly into the greased pans.
- Place in the preheated oven and bake until a toothpick inserted in the middle comes out clean, approximately 50 minutes.
- Let the loaves cool in the tins for 20 minutes, then transfer them to a wire rack to cool fully. Enjoy!
Notes
- Lightly grease the mini loaf tins to prevent sticking.
- Gently fold in the shredded zucchini to ensure even distribution.
- Avoid overmixing the batter after adding dry ingredients for a tender texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 461 kcal
- Fat: 20 g
- Protein: 5 g
Keywords: blueberry bread, zucchini loaf, homemade blueberry, moist bread, fruit zucchini, fresh blueberries
