Zucchini-Blueberry Bread

My friend Paige recently shared a recipe for zucchini-blueberry bread.  She is a good resource for all things domestic – her house is stunningly decorated, she scrapbooks like a professional and her daughters are always dressed like little movie stars.  Her recipe blog is a good source for tried-and-true dishes that are Paige-approved.

I knew I wanted to bake the bread last weekend, but I didn’t have all the ingredients listed so I had to improvise a bit.  Below is my version of the recipe that turned out great, but you can click to the original one here.

1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 t. baking soda
1 t. cinnamon
1/2 t. sea salt
1/2 t. baking powder
3 eggs
3/4 cup vegetable oil
1 1/2 t. vanilla extract
2 cups shredded zucchini (about one large zucchini)
1 cup frozen blueberries

1. Preheat oven to 350. Lightly coat the bottom of a 9-inch loaf pan with cooking spray; set aside.

2. In a large bowl combine flours, sugars, baking soda, cinnamon, salt and baking powder; set aside. In another bowl, mix eggs, oil, and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.  Batter will be thick, but don’t worry because the zucchini will keep everything moist as it bakes.

3. Spoon better into prepared pan. Bake about 70 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool in pan for 10 minutes before removing. Serve warm or let cool completely before slicing. Freeze for up to 3 months.

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1 Comment for this entry

  1. Paige says:

    Isn’t that so yummy!!! I ate it plain, but thought it Wouk be nice with butter as well. Glad you liked!

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