blueberry zucchini bread

Ingredients:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• ½ cup vegetable oil or melted butter
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries (you can also use frozen, just thaw and drain them first)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In another bowl, beat the eggs lightly. Add the oil or melted butter, sugar, and vanilla extract, and mix until well combined.
4. Stir in the shredded zucchini until evenly distributed in the wet mixture.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
6. Gently fold in the blueberries until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, spreading it out evenly.
8. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
10. Enjoy your delicious homemade blueberry zucchini bread!