Ingredients
Scale
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 teaspoons vanilla extract
- 1½ cups grated zucchini (about 1 medium)
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat and Prepare the Pan: Set your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside for now.
- Beat the Wet Ingredients: In a larger bowl, whisk the eggs, vegetable oil, applesauce, granulated sugar, brown sugar, and vanilla until smooth and creamy.
- Add the Zucchini: Gently fold in the shredded zucchini. There’s no need to peel it, but make sure it’s grated finely.
- Prepare the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent sinking.
- Combine Everything: Slowly fold the dry ingredients into the wet mixture until just combined. Then, gently stir in the floured blueberries.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Before Serving: Let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes