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Ingredients
| eggs: 2 (lightly beaten) |
| canola oil - for salads, woks and light frying: 1/2 cup |
| lemon extract: 2 tsp |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| zucchini squash (grated): 1 cup (grated) |
| all-purpose flour (unsifted): 3/4 cup |
| whole wheat flour: 3/4 cup |
| Kosher salt: 1/2 tsp |
| baking powder: 1/2 tsp |
| baking soda: 1/8 tsp |
| ground cinnamon: 1 1/2 tsp |
| blueberries: 1 cup (fresh) |
Blueberry Zucchini Bread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
65 min -
Servings
1 serving(s)
Tags
- 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.