Blueberry Zucchini Bread
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Blueberry Zucchini Bread
Category
Soups and Breads
Author:
Submitted by Laurie Tacchella, Holland, MI
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
Ingredients
- 4 eggs
- 1 3/4 cups brown cane sugar
- 3/4 cup Fustini's Medium SELECT olive oil
- 1/2 cup flax seed meal
- 1/4 cup Fustini's Walnut oil
- 2 1/2 teaspoon vanilla
- 2 teaspoons lemon zest
- 2 1/2 cups zucchini, grated
- 1 cup blueberries
- 3 cups white whole wheat flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon nutmeg
- 1 1/2 teaspoon cinnamon
- 1 cup walnuts
Directions
- Heat the oven to 350 degrees. Line two 8 1/2-by-4 1/2-inch metal loaf pan with parchment paper. Lightly oil sides of pan.
- Mix the eggs, brown sugar, olive oil, flax seed meal, walnut oil, vanilla, and lemon zest together. Sift in the flour, baking powder, baking soda, and salt into the wet ingredients and mix. Add the nutmeg, cinnamon, walnuts and mix. Mix in the zucchini. Fold in the blueberries by hand. Bake for 1 hour or until the loaves crack on top and a toothpick comes out clean. Makes 2 loaves.
Recipe Note
Substitution ideas: Meyer Lemon, or Basil Olive Oil