Stephanie and I made blueberry zucchini bread with blueberries and zucchini that we got at the farmers market that morning. Steph was in charge of the eggs, wet ingredients, blueberries and the Kitchenaid. I took care of the zucchini and the dry ingredients. The recipe we were following was for 4 mini loafs, but we were making one regular sized loaf so we halved the ingredients, which is why you’ll see below like 1 1/2 eggs. I wasn’t sure if the bread was going to turn out at all, but it came out perfect. So sweet and moist. I think the fresh zucchini and blueberries made all the difference.

Blueberry Zucchini Bread

Ingredients
1 1/2 eggs, lightly beaten
1/2 c. vegetable oil
1 1/2 tsp. vanilla extract
1 c. and 2 Tbsp. white sugar
1 c. shredded zucchini
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/8 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 c. fresh blueberries

Instructions

Preheat oven to 325 degrees F. Lightly grease 1 loaf pan.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.

Bake 45 – 55 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.