Blueberry Zucchini Bread

By srumbel

The key to making this bread super moist is the zucchini, and it's good for you, too -- but no one has to know. The blueberries give this quick homemade bread a nice tart flavor that everyone will love!
Read more at http://www.mrfood.com/Bread/Blueberry-Zucchini-Bread-101#3O77WghkaxidzqiD.99

Ingredients

• 2 1/4 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 cups shredded zucchini
• 1 pint fresh or 2 cups frozen blueberries, thawed
• Read more at http://www.mrfood.com/Bread/Blueberry-Zucchini-Bread-101#3O77WghkaxidzqiD.99

Preparation

Step 1

Preheat oven to 350 degrees F. Coat two 9- x 5-inch loaf pans with cooking spray.
In a large bowl, with an electric mixer, beat sugar, oil, eggs, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix well. Beat in zucchini. Gently fold in blueberries. Evenly distribute between 2 prepared pans.
Bake 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes, then remove from pans to a wire rack to cool completely.

Read more at http://www.mrfood.com/Bread/Blueberry-Zucchini-Bread-101#3O77WghkaxidzqiD.99