Blueberry Zucchini Bread

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Bodacious Breads!

Blueberries have long been considered a super fruit because of their massive anti-oxidant powers. This tiny blue fruit has incredible healing properties for many parts of our body, but especially the heart. But when combined with zucchini in this unique but delicious recipe, it’s a super heart healthy treat! Zucchini helps reduce blood pressure and helps keep the heart beating at a steady rhythm. Enjoy!

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon.

Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. If making into muffins, bake until lightly golden brown – roughly 10-15 minutes.