You know that point in time during the summer when there is so much zucchini that no one knows what to do with it all? It’s at every stand at the farmers market, super cheap at the grocery store, and your garden is probably busting at the seams with zucchini. I know it might seem like a long way away but believe me, it will be here before you know it and when it is, I want you to remember this recipe.
Blueberry zucchini bread. Doesn’t that sound delicious? I think so, and it definitely is! The bread is super moist from the zucchini and there is a sweet and plump blueberry in every bite. The cinnamon also adds a warm undertone that really pulls it all together to make one fabulous quick bread.
So, while zucchini season might not be here yet, I just want you to know I’ve got you covered for when it is.
Blueberry Zucchini Bread
adapted from My Baking Addiction
1/2 cup vegetable oil
2 tsp vanilla extract
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 1/4 cup shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 tsp kosher salt
1/8 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 cup frozen blueberries, thawed and rinsed (could use fresh too)
2 tbsp cinnamon sugar, optional
Preheat oven to 350 degrees F. Spray 9×5 bread pan with baking spray.
In medium bowl, whisk together the flours, salt, baking soda, baking powder, and cinnamon.
In large bowl, beat together the eggs, oil, vanilla, and sugars with whisk. Fold in the grated zucchini. Mix in the flour mixture with wooden spoon. Gently fold in blueberries.
Pour into loaf pan. Sprinkle top with cinnamon sugar mixture, if desired.
Bake 50-55 minutes, or until a knife comes out clean. After cooling for 20 minutes in pan, turn out from pan and cool completely on wire rack.