Tuesday, July 7, 2009

Blueberry Zucchini Muffins

Mmmm, Blueberry Zucchini Muffins!

(I found the recipe for the bread on allrecipes.com and just took some reviewers' suggestions as to cook time when making muffins. I ended up with 12 muffins and 1 full size bread.)

  • 3 eggs, lightly beaten
  • 1 cup 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
  • 1 pint fresh blueberries

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease pan(s) or use muffin liners.
  2. 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 the prepared pans.
  3. For muffins, bake approx 30 minutes. For a full loaf of bread, bake approx 60 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

(Note: I think these would also be delish with white chocolate chips or almonds.)


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