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Blueberry Zucchini Bread

Blueberry Zucchini Bread is a moist, spiced quick bread with tender zucchini, sweet blueberries, and a soft, flavorful crumb—great for breakfast or snacking.
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Ingredients
  

  • 2 cups sugar
  • 4 eggs
  • 1¼ cups corn oil
  • 1 tbsp vanilla
  • 3½ cups flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp nutmeg
  • 2 tsp cinnamon
  • 4 cups Zucchini (seeds removed and shredded),
  • 4 cups fresh blueberries (washed and towel dry)

Instructions
 

  • Set oven to 350°F (175°C). Grease four medium loaf pans or line with parchment paper.
  • In a large bowl, beat together sugar, eggs, oil, and vanilla until smooth using an electric mixer.
  • Add flour, salt, baking soda, baking powder, nutmeg, and cinnamon. Mix on low speed until just combined.
  • Gently stir in shredded zucchini, blueberries, and walnuts (if using) with a spatula. Mix just until evenly distributed.
  • Divide batter evenly between pans. Bake for 1 hour, or until a toothpick comes out clean or with moist crumbs.
  • Cool loaves in pans for 10 minutes, then transfer to a wire rack. Once fully cooled, wrap well if freezing.