Blueberry Zucchini Bread

Posted on April 28, 2012 by Tommye Solem


This Blueberry Zucchini Bread is moist and delicious, and healthy too! Made with whole wheat flour, flax seed meal, Arbequina Extra Virgin Olive Oil, Basil Olive Oil and many more healthful ingredients. Enjoy for breakfast, dessert or a snack.

4 eggs
1 3/4 cups brown cane sugar
1/4 cup Arbequina Extra Virgin Olive Oil
3/4 cup Basil Olive Oil
1/2 cup flax seed meal
2 1/2 teaspoons vanilla extract
2 teaspoons lemon zest
2 1/2 cups zucchini, grated
1 cup fresh blueberries
3 cups whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 cup walnuts

Heat oven to 350 degrees. Line two 8 1/2 x 4 1/2 inch metal loaf pans with parchment paper. Lightly oil sides of pan. Mix the eggs, brown cane sugar, olive oils, flax seed meal, 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 zucchini. Fold in the blueberries by hand. Bake for approximately one hour, or until the loaves crack on top and a toothpick comes out clean. (We've also baked the entire ingredients in one bundt pan.)

Posted in Breads, Desserts, Sides



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