Bluberry Zucchini Bread

By SD296

Ingredients

• 3 eggs, lightly beaten
• 1 sup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 2 cups blueberries
• Topping (optional)
• 3/4 cup Simply Granola cereal
• 1/2 cup chopped pecans
• 1/2 cup Sugar in the Raw Turbinado Cane Sugar

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease 2 loaf pans or muffin cups.

In a large bowl, beat together 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 prepared pans or muffin cups. Sprinkle with topping if desired.

Bake 50 minutes in loaf pans or 30 minutes for muffins, or until a knife inserted in the center comes out clean. Cool 20 minutes then turn out onto wire racks to cool completely.