Zucchini-Blueberry Bread

There is nothing better than a recipe that only requires one bowl-especially when it tastes this good. This bread (which is totally a misnomer because it is just a cake baked in a loaf pan) is super moist because of the zucchini (ok, and the oil) and beautiful because of the green flecks and burst blueberries throughout. It's great for just snacking, for breakfast or for dessert and you can even convince yourself its healthy because of its vegetable component. I wasn't planning on making this but my mother bought a zucchini that was literally the size of a baseball bat (a child's one, but still) and in an effort to use even a quarter of it before it went bad and with some blueberries left from the Pop-tarts a new star was born. Enjoy!

2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp vanilla extract
3 eggs
1 cup canola oil
3 1/2 cups shredded zucchini
1 1/2 cups fresh blueberries

Mix all the ingredients together except the zucchini and blueberries. Once it is well mixed fold in the zucchini and blueberries. Divide the batter into 3 greased loaf pans and bake for about 40 minutes or until a toothpick comes out clean.


  1. I would love some with a glass of milk! I generally am very lazy and don't use recipes with grated veggies b/c using my food processor also means that I have to wash a million little parts afterward. However, in previous experience, zucchini is very easy to grate by hand and will only take a couple of minutes. So, I may actually make this. Looks amazing!


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