BLUEBERRY ZUCCHINI BREAD

Blueberry Zucchini Bread image

Provided by ChefMamaBlogger

Time 1h20m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

2 eggs, lightly beaten
1/2 cup canola oil
2 teaspoons lemon extract
1/2 cup white sugar
1/2 cup brown sugar, lightly packed
1 cup zucchini, grated
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup fresh blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
Bake 55-65 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.

Nutrition Facts : Calories 224.3, Fat 10.2, SaturatedFat 0.9, Cholesterol 35.2, Sodium 117.9, Carbohydrate 31.1, Fiber 1.7, Sugar 18.6, Protein 3.1