Ingredients

• 2.25 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
• 0.25 teaspoons baking soda
• 1 pint fresh blueberries

Instructions

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

Nutrition per serving