![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Rf7JqnWuN7HKgk1Gl3D4dDeFMjs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3798999-a7c1d6ed85a94412816713d03b9f6b8b.jpg)
Ingredients
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cooking spray
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2 cups white sugar
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1 ¼ cups vegetable oil
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3 eggs, lightly beaten
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1 tablespoon vanilla extract
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2 cups shredded zucchini
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2 ¾ cups all-purpose flour
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1 tablespoon ground cinnamon
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1 teaspoon salt
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1 teaspoon baking soda
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½ cup old-fashioned oats
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½ cup unsweetened shredded coconut
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1 pint fresh blueberries
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½ cup walnuts
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
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Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
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Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
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Divide batter among prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.
Nutrition Facts (per serving)
328 | Calories |
18g | Fat |
39g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 328 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 4g | 20% |
Cholesterol 28mg | 9% |
Sodium 193mg | 8% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 2g | 7% |
Total Sugars 22g | |
Protein 4g | 8% |
Vitamin C 4mg | 4% |
Calcium 18mg | 1% |
Iron 1mg | 7% |
Potassium 110mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.