Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting pan
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) ground cinnamon
  • ½ teaspoon (2.5g) ground nutmeg
  • ½ teaspoon (3g) salt
  • 3 large eggs
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (180ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (200g) grated zucchini (about 2 medium zucchini), excess moisture squeezed out
  • 1 cup (150g) fresh blueberries, lightly tossed in 1 tablespoon of flour

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9x5 inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix!
  5. Gently fold in the grated zucchini until evenly distributed.
  6. Lightly fold in the flour-tossed blueberries, being careful not to crush them.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.