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Blueberry Zucchini Bread

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Print Recipe
Course Breakfast
Cuisine American

Ingredients
  

  • 1 c dark brown sugar
  • 1/2 c sugar
  • 2/3 c canola oil
  • 1/2 c yogurt, plain or vanilla
  • 2 eggs
  • 2 t vanilla extract
  • 1/2 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 2 1/2 c flour, divided
  • 2 c blueberries, tossed in 1/2 c flour
  • 2 c zucchini, shredded

Instructions
 

  • Preheat oven to 350. Grease and flour 3 loaf pans or a 9x13 pan, set aside.
  • Whisk together, sugars, oil, and yogurt. Beat in eggs and vanilla.
  • Whisk together 2 c flour and remaining dry ingredients. Stir into liquid mixture.
  • Fold in zucchini and berries. Pour into prepared baking pans.
  • Bake 20-30 minutes, varying by pan size. Cool in pans 15 minutes before turning out on cool racks.

Notes

I slice a 9x13 inch loaf 5x2 to create 10 mini loaves. Store at room temperature for a few days or several months in the freezer.