- 3 eggs
- 1 cup olive oil
- 3 teaspoons vanilla extract
- 2 cups honey
- 2 cups shredded zucchini (~ 2 small zucchinis)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 pint fresh blueberries
Time - 1 hour and 5 minutes
- Preparation - 15 minutes
- Baking (350 degrees) - 50 minutes
Preparation
- Preheat oven to 350 degrees
- In a large bowl, beat together the eggs, olive oil, vanilla, and honey
- In a separate bowl, shred the zucchini
- Add the zucchini to the egg, olive oil, vanilla, and honey mixture
- In a separate bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon
- Combine the dry and wet ingredients and mix well with a spatula
- Gently fold in the blueberries taking care to keep the blueberries whole
- Lightly grease 2 loaf/muffin pans
- Pour the batter splitting it between the two pans
- Bake 20 minutes for muffins / 50 minutes for a loaf, or until a knife inserted in the center of the muffins/loaves comes out clean
- Once baked, removed from the oven and let cool 20 minutes in the pans
- Once cooled, place the muffins/loaves on a wire rack to cool completely