Blueberry Zucchini Bread

By erinp

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 1/4 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp coarse sea salt
• 1/2 tsp baking powder
• 3 eggs
• 3/4 cup canola oil
• 1 tsp vanilla extract
• 2 cups shredded zucchini
• 1 cup blueberries

Preparation

Step 1

Preheat oven to 350 degrees. Lightly coat the bottom of 4 mini 5-inch loaf pans or 1 9-inch pan with cooking spray.

Combine flours, sugars, baking soda, cinnamon, salt and baking powder; set aside. In another bowl, mix eggs, oil and vanilla extract. Add flour mixture and stir to combine. Gently stir in zucchini and blueberries.

Spoon batter into prepared pans. Bake about 40 minutes for mini pans or about 1 hour for 9-inch pan or until golden brown and a toothpick inserted comes out clean. Allow to cool in pan 10 minutes before removing.