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Blueberry and Zucchini Cake
Blueberries and zucchinis are combined with cinnamon and vanilla in this healthy cake recipe ideal for your next morning or afternoon tea.
Ingredients
Makes: 4 mini loaves
- 3 eggs, lightly beaten
- 250ml vegetable oil
- 3 teaspoons vanilla essence
- 450g white sugar
- 250g grated zucchini
- 375g plain flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 325g blueberries
Directions
Preparation:15min ›
Cook:50min ›
Extra time:20min cooling ›
Ready in:1hour25min
- Preheat oven to 180 degrees C. Lightly grease 4 mini loaf tins.
- 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 tins.
- Bake 50 minutes in the preheated oven, or until a skewer inserted in the centre of a loaf comes out clean. Cool 20 minutes in the tins, then turn out onto wire racks to cool completely.
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Reviews and Ratings
Global Ratings:
(2876)
Reviews in English (2144)
Used different ingredients. The instructions refer to baking soda, but it wasn't listed in the ingredients. I added 1 tsp of baking soda as that's what I use in similar recipes. - 15 May 2010
Very nice. This makes a lovely tea cake. Quite a strong cinnamon flavour and the zucchini makes for a nice moist texture. - 15 May 2010
Moist, delicious and YUMMY! I've made without altering and it is delicious but ofcourse I always take it to another level which is even YUMMIER! I used 3 cups of zucchini instead of 2, 2 cups white sugar and 1/4 cup brown sugar instead of all white sugar and added a sprinkle of nutmeg. I also make a crumb topping( 2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking. Now- that is one heck of a good loaf of blueberry zucchini bread! Will not leave my recipe box! - 21 Jul 2006 (Review from Allrecipes USA and Canada)