Blueberry Zucchini Bread
Blueberry Zucchini Bread ~ wholesome and healthy, sweetened with bananas, a little brown sugar and bursting with sweet blueberries.
Tasia ~ twosugarbugs
shredded and drained
mashed, about 3 medium bananas
pure vanilla extract
if using frozen, do not thaw
Preheat oven to 350°F. Grease two standard loaf pans.
Shred zucchini and remove as much moisture as possible (I like to use my salad spinner). Set aside.
In a medium size bowl, whisk together whole-wheat flour, salt, baking powder, baking soda and cinnamon. Set aside.
Mash bananas in a large bowl with a fork or potato masher. Then add shredded and drained zucchini, eggs, vanilla, and brown sugar. Mix with a wooden spoon until well combined.
Add flour mixture to dry ingredients and mix until just combined. Gently fold in the blueberries. If using frozen blueberries, do not thaw them.
Divide batter evenly between the two loaf pans.
Bake for 50-60 minutes, baking times vary, so use these times as a guide. The bread is done when a toothpick inserted in the center of the loaf comes out clean.
Remove the bread from the oven and set on a wire rack to cool. Allow the bread to cool completely before slicing and serving.
Bread can be covered and stored at room temperature for up to 3-4 days.
Blueberry Zucchini Bread https://twosugarbugs.com/blueberry-zucchini-bread/