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zucchini blueberry loaf

Zucchini Blueberry Loaf

A scrumptious sweet loaf with fresh local zucchini and blueberries
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Bread, Dessert
Cuisine American, Canadian
Servings 1 large loaf
Calories 215 kcal

Ingredients
  

  • 1 ½ cups grated zucchini use smaller young zucchinis, unpeeled
  • 2 large eggs room temperature
  • ½ cup vegetable oil
  • ¾ cups sugar
  • 1 tsp vanilla
  • 1 ⅔ cups all purpose flour
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 cup blueberries

Instructions
 

  • Shred unpeeled zucchini into a strainer. Allow 15 - 20 minutes for some liquid to drain out. Press down with a paper towel to absorb as much liquid as possible.
  • Preheat oven to 350° and ensure a rack is set at the middle of the oven.
  • Beat eggs, then add oil, sugar and vanilla. When well blended add zucchini and mix together.
  • Sift together flour, baking powder, baking soda and salt. Add to wet ingredients and blend until just incorporated. Do not over mix.
  • Gently stir in blueberries.
  • Line one large loaf pan with parchment paper.
  • Pour batter into loaf pan and spread evenly. Bake on the middle rack for about 50 - 55 minutes. Test for doneness by inserting a toothpick into the centre of the loaf. If it comes out clean the loaf is ready.

Notes

Nutritional information is based on 1 slice of large loaf cut into 12 slices.

Nutrition

Serving: 1sliceCalories: 215kcalCarbohydrates: 27.2gProtein: 3gFat: 10.6gSaturated Fat: 1.5gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 4.2gCholesterol: 30.8mgSodium: 208.3mgPotassium: 55.1mgFiber: 1gSugar: 14.2g
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