Zucchini Blueberry Loaf

Zucchini, in its vegetable state, is not popular around here. Zucchini, in any sort of bread or muffin, goes over very well.  And there may be a zucchini blueberry something or other out there, but I claim it as my own. It was one of those ideas that just popped into my head while mixing up a batch of zucchini bread. One of many batches put into the oven this past summer in order to consume all the zucchini we received in our farm box or use up the few I would buy  because they were in season and cheap.
Tonight I mixed up a batch in between baby food after all the kiddos were asleep. Here is the recipe.

Zucchini Blueberry Loaf

3 eggs

1 1/2 cups sugar

1/2 cup olive oil

1/2 cup applesauce

2 cups grated zucchini

2 tsp vanilla extract

1 tsp salt

1/2 tsp baking powder

3 tsp cinnamon

1 tsp baking soda

3 cups flour (spelt, whole wheat or unbleached all purpose)

2 cups fresh or frozen wild blueberries

Preheat oven to 350. Grease two loaf pans (8"x4").

In stand mixer using whisk, beat eggs until frothy and light.  Mix in oil and sugar until creamy.

Stir in zucchini, applesauce and vanilla.

In separate bowl, combine all dry ingredients(flour, cinnamon, soda, baking powder, salt) with a whisk. Stir flour mix into zucchini mix until well combined. Add blueberries with a few swift strokes. 

Divide into loaf pans. Bake about 70 minutes or until toothpick comes out free of crumbs and top of loaf looks dry.

Rest in pan for 10 minutes. Turn out of pan and let cool on a rack.  Slices best after it has cooled completely, but that rarely happens around here. Enjoy!