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Credit: Caitlin Bensel

Recipe Summary

prep:
20 mins
bake:
40 mins
cool:
10 mins
total:
1 hr 10 mins
Yield:
4 loaves (8 slices each)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 6g; cholesterol 20mg; saturated fat 1g; carbohydrates 9g; mono fat 3g; poly fat 2g; insoluble fiber 1g; sugars 4g; protein 1g; vitamin a 48.6IU; vitamin c 1.8mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 77mg; potassium 46mg; calcium 20.2mg; iron 0.4mg.
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