Best Zuchinni Blueberry Bread
Since my family requested 3 loaves of this bread this weekend I thought I’d stop and write out the recipe because obviously its a HIT!
½ cup olive oil (I use the kind that is suitable for high heat)
¾ cup (packed brown sugar
¼ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups all-purpose flour
1 ½ cups shredded zucchini (you can shred it easily with a cheese grater)
1 cup fresh blueberries
Instructions
Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray.
Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
Mix in cinnamon, baking soda, baking powder and salt.
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.
Pour batter into prepared pan. Bake 50-60 minutes or until a toothpick comes out clean from the center of the loaf.
Cool before slicing or removing from the pan (I got impatient one time and pulled out out of the pan too soon and it tore up the bottom part of the loaf so let it cool :) ).
