Blueberry Courgette Loaves

Name: Blueberry Courgette Loaves
Total time: 85 min
Ingredients: 510 grams white sugar; 240 ml vegetable oil; 3 large eggs, lightly beaten; 3 teaspoons vanilla extract; 300 grams shredded courgette; 360 grams all-purpose flour; 15 grams ground cinnamon; 5 grams salt; 5 grams baking powder; 1.25 grams baking soda; 1 pint fresh blueberries

Delicious blueberry courgette loaves bursting with juicy blueberries and shredded courgette. This recipe yields 4 mini loaves, perfect for sharing with loved ones!

85 min

easy

461kcal

calories

67g

carbohydrates

47mg

cholesterol

20g

fat

fiber

protein

saturated fat

281mg

sodium

41g

sugar

unsaturated fat

Breakfast American

Ingredients

510 grams white sugar

240 ml vegetable oil

3 large eggs, lightly beaten

3 teaspoons vanilla extract

300 grams shredded courgette

360 grams all-purpose flour

15 grams ground cinnamon

5 grams salt

5 grams baking powder

1.25 grams baking soda

1 pint fresh blueberries

Directions

Step 1

Begin by preheating the oven to 175 degrees Celsius. Lightly grease 4 mini loaf pans.

Step 2

In a large bowl, beat together the sugar, oil, eggs, and vanilla. Fold in the shredded courgette.

Step 3

Gradually beat in the flour, cinnamon, salt, baking powder, and baking soda until just combined.

Step 4

Gently fold in the fresh blueberries. Pour the batter into the prepared pans.

Step 5

Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center of a loaf comes out clean.

Step 6

Allow the loaves to cool in the pans for 20 minutes, then transfer them to a wire rack to cool completely. Enjoy!