Blueberry zucchini bread

I adapted this recipe slightly using all brown sugar because I preferred it to be more of a breakfast bread as not too sweet.

***I didn’t have quite a cup of blueberries so it’s a little scant but they were large blueberries so it made up lol.

Can’t wait to slice and top with fresh butter! Yummy!

It’s really delicious!

INGREDIENTS

• ½ cup (119ml) vegetable oil

• ¾ cup (150g) packed brown sugar

• ¼ cup (50g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 teaspoons cinnamon

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ cups (186g) all-purpose flour

• 1 ½ cups (approximately 152g) shredded zucchini

• 1 cup (136g) fresh blueberries (see note)

INSTRUCTIONS

• Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.

• Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.

• Mix in cinnamon, baking soda, baking powder and salt.

• Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Fold in blueberries gently.

• Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.

• Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.