My Mom gave me two zucchinis that my Dad just started growing for the summer, so I knew it was time to give this one a try…
This was such an easy, yummy, fresh flavored quick bread!
I don’t have many recipes that call for brown sugar in breads like this, and it gave a nice crunchy chew to the crust.
Moist and sweet with a nice bite from the blueberries make this one of my most favorite breads yet.
Its definitely a keeper!
Blueberry Zucchini Bread
- 2 eggs, lightly beaten
- 1/2 cup canola oil
- 2 teaspoons lemon extract
- 1/2 cup white sugar
- 1/2 cup brown sugar; lightly packed
- 1 cup shredded zucchini
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 cup fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
