Ingredients:

  • 2 ½ cups (300g) All-Purpose Flour (plus extra for dusting the pan)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Salt
  • 3 Large Eggs
  • ¾ cup (150g) Granulated Sugar
  • ½ cup (100g) Packed Brown Sugar
  • ¾ cup (180ml) Vegetable Oil (or melted coconut oil, cooled)
  • 1 teaspoon Vanilla Extract
  • 2 cups (about 2 medium) Zucchini, grated (do not peel, pat dry)
  • 1 cup (150g) Fresh Blueberries (or frozen, but do not thaw)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan (or line with parchment paper, leaving an overhang).
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix – a few lumps are okay!
  5. Gently fold in the grated zucchini and blueberries until evenly distributed.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean (or with just a few moist crumbs). If the top is browning too quickly, tent it with foil.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.