Blueberry Zucchini Bread

This blueberry zucchini bread is sweet, moist, healthy, and oh so tasty. It is delicious for breakfast, snack, or dessert!

This sweet bread is a great food to have on hand that you can feel good about feeding your family. It makes two loaves so eat one fresh and freeze the other one for later!

I am drowning in zucchini at the moment so all things zucchini are happening recipe wise in this household! I had blueberries I needed to use up and they pair amazingly with the flavors in this bread. They add a nice burst of fruity freshness, and they add great nutrition to it.

When shredding the zucchini for this, do not skip the step of getting as much liquid out of the zucchini as possible. It will affect the outcome of your bread negatively.

This is a great family friendly recipe that is bound to be a crowd favorite!

Ingredients

• Blueberries
• Zucchini
• Flour
• Baking Powder
• Salt
• Eggs
• Olive Oli
• Vanilla
• Sugar

Instructions

• Preheat the oven to 325 degrees. Spray two bread pans with nonstick cooking spray or coat with butter and set aside.
• Wash and dry the zucchini. Shred it with a medium sized grain until you have 2 cups worth. Squeeze as much of the moisture out of it as you can. Set aside.
• Combine the flour, baking powder, and salt. Whisk together.
• In another mixing bowl, add in your eggs and whisk them first. Then add in the sugar, vanilla and olive oil. Whisk together. Stir in the shredded zucchini.
• Add the dry ingredients to the wet ingredients and stir together until just combined.
• Gently stir in the blueberries until just combined.
• Pour the batter as equally as you can between the two bread pans. Bake for 70 minutes or until a toothpick inserted into the center of the load comes out clean.
• Let rest in the pan on a cooling rack for about 10-15 minutes before removing from the bread pan to continue cooling.
• Serve warm or wait until completely cooled before storing in an airtight container.