I had left over zucchini. So sue me.
(no, please don’t)
I wish I could take credit for this recipe, but it was stuck in my recipe album under “bread”. Since I’ve already started wishing, I also wish I knew where it originally came from. Alas, I didn’t write it down on the recipe card. So for anyone who has a recipe the involves “blueberry” and “zucchini”, feel free to link below or send me a message and I’ll add your link to the post.
If I can’t give the credit to the person who deserves it, I’ll give credit to everyone!
Blueberry Zucchini Bread
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking powder
3/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
2 cups blueberries
Preheat oven to 350 degrees. Lightly coat a 9″ loaf pan with cooking spray. Set aside.
In a large bowl, combine flours, sugars, baking soda, cinnamon, salt, and baking powder. Set aside.
In another bowl, mix eggs, oil, and vanilla. Add to flour mixture and stir until combined. Gently fold in zucchini and then blueberries.
Pour batter into prepared pan. Bake 40 minutes to an hour until golden brown and a toothpick comes out clean. Allow to cool 10 minutes before serving. If needed, cover with aluminum foil to prevent the top of the bread from burning.
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