Zucchini-berry mini-loaf

Makes 4 little loaves

Low Histamine



2&½ cups white sugar

1 cup vegetable oil

3 large eggs, lightly beaten

3 tsp vanilla extract

3 cups plain flour

1 tbs cinnamon

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

300-350 g blueberries


1. Preheat your oven to 175°C.

2. Grease 4 small loaf tins.

3. In a large bowl, beat together the sugar, oil, vanilla and eggs.

4. Gently fold through the shredded zucchini with a spatula.

5. Add the remaining ingredients, except for the blueberries, and beat until just combined.

6. Now it's the blueberries' turn to be folded in.

7. Pour the batter evenly across the 4 loaf tins.

8. Bake for about 50 minutes and then cool in the pans for 20-30 minutes.

9. Continue to allow loaves to cool on a wire rack.

Recipe adapted from 'all recipes.com'

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