Preheat oven to 350 degrees. Lightly grease 4 mini loaf pans.
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 mini-loaf pans.
Bake 50 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (159g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 132 (36%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 2.7mg||1 %|
|Sodium 1868.7mg||64 %|
|Potassium 156.1mg||4 %|
|Total Carbohydrate 56.8g||17 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 54.8g|
|Protein 4.7g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 369
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.