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Ingredients

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Directions

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  • Preheat oven to 350 degree F. Lightly coat the bottoms of 4 5-inch loaf pans with cooking spray; set aside.

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  • In a large bowl combine flours, sugars, soda, cinnamon, salt, and baking powder; set aside. In a separate bowl combine eggs, oil, and vanilla and mix well. Add to flour mixture and stir until combined. Gently stir in the zucchini and then the blueberries.

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Instructions Checklist
Instructions Checklist
  • Spoon batter into prepared pans and sprinkle with turbinado sugar, if desired. Bake about 40 minutes or until golden brown and a toothpick inserted in the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or cool completely before slicing.

Store it smart.

You can keep the bread in an airtight container up to three days or freeze it for up to three months. Frozen slices can go right into the toaster.

Nutrition Facts

92 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 20mg; sodium 77mg; potassium 46mg; carbohydrates 9g; fiber 1g; sugar 4g; protein 1g; trans fatty acidg; vitamin a 49IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 20mg; ironmg.

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