Step 1

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

Step 2

To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.

Step 3

Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.

Step 4

Add the zucchini and stir to combine; set aside.

Step 5

To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.

Step 6

Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.

Step 7

Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.

Step 8

Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimates provided.*

Step 9

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.