Wild Blueberry Zucchini Bread
The perfect way to use up all those extra summer zucchinis!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
Ingredients
Scale
- 1 cup grated zucchini (grated, wring of excess water and then measure)
- 1 egg
- 1/2 cup plain yogurt (2% or whole milk – regular or Greek should be fine)
- 1/4 cup butter, melted and cooled slightly
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1.25 cup white whole wheat flour
- 3/4 cup frozen Wild Blueberries
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, combine zucchini, egg, yogurt, butter, brown sugar and vanilla and mix well.
- Add dry ingredients and mix until just combined.
- Add blueberries to batter and stir lightly until just combined.
- Pour into a greased loaf pan (or two smaller loaf pans) and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
