#255: Blueberry Zucchini Bread

This is one of those recipes where you HOPE your kids will like it, but you LOVE it!  Oh this is good!  Or at least I think so.  I made this for the girls to take with them to school this week...we'll see if any of the kids actually eat it though.  Allison liked it when I gave her a piece at home, but Chloe just picked out the blueberries and wouldn't actually eat any of it.  Hopefully the kids will like this.  (I found this recipe in my recent Parents Magazine).

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. coarse sea salt
1/2 tsp. baking powder
3 eggs
3/4 cup canola oil
1 tsp. pure vanilla extract
2 cups shredded zucchini
1 cup blueberries

1. Preheat oven to 350 degree F. Lightly coat the bottoms of 4 5-inch loaf pans with cooking spray; set aside.


2. In a large bowl combine flours, sugars, soda, cinnamon, salt, and baking powder; set aside. In a separate bowl combine eggs, oil, and vanilla and mix well. Add to flour mixture and stir until combined. Gently stir in the zucchini and then the blueberries.

3. Spoon batter into prepared pans and sprinkle with turbinado sugar, if desired. Bake about 40 minutes or until golden brown and a toothpick inserted in the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or cool completely before slicing.