Prep time: 20 mins Cook time: 60 mins Total time: 1 hour 20 mins
Serves: 1 loaf
Ingredients
2 eggs
1 cup shredded zucchini (1 medium zucchini)
1 cup sugar
1½ cup all-purpose flour
½ cup oil
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon juice
1 pinch of salt
1 cup or more fresh or frozen blueberry
Let's get started!
Preheat the oven to 160°C/ 320°F. Grease well one loaf-pan.
Grate the unpeeled zucchini using a cheese grater, set it aside in a strainer.
In a large bowl beat the eggs, add the sugar when the eggs are well whisked. Add the oil and vanilla extract and whisk all together. Fold in the squeezed shredded zucchini. Finally add 1 teaspoon baking soda, pour 1 teaspoon lemon juice right on the baking soda and set it aside.
In a separate bowl mix the dry ingredients: flour, baking powder, cinnamon and salt.
Add the dry ingredients in batches to the wet ingredients, whisk to combine.
Gently fold in the washed blueberries.
Pour the batter into the greased loaf pan.
Bake the zucchini bread 50-60 minutes. Insert a toothpick into the center of the bread, when it comes out clean, the bread is ready.
Remove form the oven, cool 15 minutes in pan, then turn it out onto a wire rack to continue cooling. Enjoy yummy yummy steemers!
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