Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Fold the grated zucchini into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.
- Gently fold in the fresh or frozen blueberries and the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Ensure you squeeze the excess moisture from the grated zucchini with a tea towel to keep the bread from becoming too soggy.
If using frozen blueberries, toss them in a teaspoon of flour before folding into the batter to prevent them from bleeding color.
Store at room temperature in an airtight container for up to 3 days, or freeze sliced portions for up to 3 months.
If using frozen blueberries, toss them in a teaspoon of flour before folding into the batter to prevent them from bleeding color.
Store at room temperature in an airtight container for up to 3 days, or freeze sliced portions for up to 3 months.