Zucchini Blueberry Bread

Name: Zucchini Blueberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 eggs, lightly beaten; 1/2 cup vegetable oil; 1/2 cup Soom Foods Tehina; 3 tsp. vanilla; 2 1/4 cups sugar; 2 cups shredded zucchini; 3 cups all purpose flour; 1 tsp. salt; 1 tsp. baking powder; 1/4 tsp. baking soda; 1 Tbsp. cinnamon; 1 pint fresh blueberries

Eats Now Editorial Team · Vegetarian

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Zucchini Blueberry Bread – a delicious recipe with eggs, vegetable oil, Tehina, vanilla, sugar, zucchini. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

3 eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup Soom Foods Tehina
3 tsp. vanilla
2 1/4 cups sugar
2 cups shredded zucchini
3 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 Tbsp. cinnamon
1 pint fresh blueberries

1
Preheat oven to 350 degrees
2
Beat eggs lightly, then add and beat oil, tehina, vanilla and sugar together
3
Fold in shredded zucchini
4
Add flour, salt, baking powder, baking soda and cinnamon to mixture
5
Fold in fresh blueberries
6
Lightly grease 4 small tinfoil bread pans and fill with mixture
7
Bake for 50 minutes
8
Let cool before taking bread out of pans

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 eggs, lightly beaten, 1/2 cup vegetable oil, 1/2 cup Soom Foods Tehina, 3 tsp. vanilla, and more.

Yes, Zucchini Blueberry Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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