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Blueberry Zucchini Bread
b
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.