Made this up when I had a glut of both ingredients one summer. It's very moist and is best, I think, when served cold from the refrigerator. Makes 2 loaves so you can share with a friend. This is actually easier to mix by hand than with an electric mixer.

Ingredients

eggs, beaten↗3
oil1 cup
sugar↗2 1⁄2 cups
unpeeled grated zucchini (food processor works well)2 cups
vanilla↗2 teaspoons
almond extract↗1⁄2 teaspoon
flour↗3 cups
baking powder↗1⁄2 teaspoon
baking soda↗1 teaspoon
salt↗1 teaspoon
fresh blueberries or 2 cups frozen blueberries, thawed and drained↗4 cups

Step-by-step instructions

1
Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
2
Sift dry ingredients together and add to batter.
3
Gently fold in blueberries.
4
Pour into 2 greased and floured 8x4x2" loaf pans.
5
Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
6
Cool on rack and store in plastic wrap in refrigerator.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App