Ingredients:
- 2 small eggs
- 1/2 cup cooking oil (canola, or vegetable oil)
- 1 1/2 teaspoons vanilla extract
- 1 cup castor sugar
- 1 cup shredded zucchini
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup fresh blueberries
- 1 tablespoon rolled oats
Method:
- Preheat oven to 350F. Line a 9×5 baking loaf pan with parchment paper and lightly grease paper. Set aside
- Shred zucchini. Place a paper towel on a plate and spread the zucchini on the towel. Set aside
- Lightly beat the eggs
- Beat in oil, vanilla extract, and sugar
- Squeeze out the water from the shredded zucchini lightly and mix in the zucchini into egg mixture
- Sift flour, baking powder, baking soda, salt and cinnamon into a large bowl
- Slowly add the flour mixture into the zucchini-egg mixture
- Fold in blueberries.
- Transfer to prepared pan.
- Sprinkle rolled oats on the top and bake for about 50 minutes or until a tooth pick inserted in the middle comes out clean
- Let stand in pan for 10-15 minutes and transfer to a wire rack and cool completely
Source: adapted and modified lightly from http://www.allrecipes.com website
