Blueberry Zucchini Bread

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Bring out the joy of summer, and savor the days of sunshine season with Blueberry Zucchini Bread! This quick bread bursts with blueberry and zucchini goodness and brings a peaceful ambiance of summer that we all want to savor. 

It's easy to make and always disappears! My kids love this bread. It's a fantastic way of sneaking extra vegetables without them knowing it. If they ask what the green flecks are, tell them futuristic sprinkles. 

Ingredients
  • 2 ¼ cups white sugar
  • 1 cup canola oil
  • 3 large eggs, lightly beaten
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 ½ cups all-purpose flour
  • 2 ½ cups shredded zucchini
  • 1 pint fresh blueberries

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 greased 9x5-inch loaf pans.
  2. In a large bowl mix together sugar, oil, eggs, and vanilla. Add cinnamon, salt, baking powder, baking soda, and flour. Gently fold in zucchini and blueberries.
  3. Pour batter into the prepared pans.
  4. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Cool for 20 minutes then enjoy it.




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