Easy Blueberry Zucchini Bread
It's a classic zucchini quick bread with a twist. This loaf is bursting with the sweet taste of blueberries.
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup of canola oil
- 1 3/4 cup flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup grated zucchini
- 3/4 cup blueberries, fresh or frozen fresh or frozen
Preheat oven to 350°F. Grease and flour one 5 x 9 loaf pan or line with parchment paper.
Beat the eggs and sugar together. Add in the oil and continue to beat. Stir in the zucchini.
Mix together the flour, salt, baking soda and baking powder. Next add it to the wet mixture and stir well. Fold in the blueberries then pour the mixture into the loaf pan. Bake for an hour, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool for 15 minutes before slicing.