Get ready for zucchini season with this delicious blueberry-studded zucchini bread recipe!
Preheat oven to 350ºF. Spray 9×5 bread pan with baking spray.
In a medium bowl, whisk together the flours, salt, baking soda, baking powder, and cinnamon.
In large bowl, beat together the eggs, oil, vanilla, and sugars with a whisk. Fold in the grated zucchini. Mix in the flour mixture with a wooden spoon. Gently fold in the blueberries.
Pour into the loaf pan. Sprinkle the top with cinnamon sugar mixture, if desired.
Bake 50-55 minutes, or until a knife comes out clean. After cooling for 20 minutes in the pan, turn out from the pan and cool completely on a wire rack.
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This was a huge hit in our house! I’m going to make another loaf or muffins and freeze them. The only thing I did differently was use coconut oil instead of vegetable oil. Thank you for sharing!
I registered as a user just so I could review this recipe. This bread was moist, delicious, healthier, and uses 2 plentiful summer ingredients: blueberries and zucchini.
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Katie Yuhasz on 8.15.2014
This recipe was a huge hit in our house! I’m going to make another loaf or muffins and freeze them!
Thank you for sharing!