HOW TO MAKE IT :
Preheat oven to about 350 degrees F (175 degrees C). Lightly grease (4) mini-loaf pans.
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. Fold gently in the blueberries. Transfer to the prepared mini-loaf pans.
In the preheated oven, bake until a knife inserted in the center of a loaf comes out clean, for 50 minutes. Let it cool in the pans for 20 minutes, then turn out onto wire racks to cool completely.
Notes:
Wrap the entire loaf, once cooled, in a sheet of aluminum foil to freeze this zucchini bread, and then slip it into a sealed freezer bag. If you like, you can first wrap it in plastic wrap, then wrap it in foil, then slip it in your freezer bag for additional protection.
You can make this recipe from fresh blueberries or frozen blueberries. Frozen blueberries will color your bread a little bit blue but will not alter your taste.
Nutrition Facts :
Per Serving: 461 calories; 281 mg sodium. 66.8 g carbohydrates; 5.3 g protein; 19.9 g total fat; 47 mg cholesterol.
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