Blueberry Zucchini Bread Recipe

For today's summer recipe themed edition of Works for Me Wednesday I'm sharing one I found after our most recent blueberry picking adventure. It is so yummy and kinda healthy with the blueberries, zucchini & whole wheat flour. And my kids love it (toddler, especially, loves these "nuffins")!

Original recipe from Allrecipes.com. I modified it slightly.

Blueberry Zucchini Bread
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups very finely shredded zucchini
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 cups fresh blueberries

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease loaf pans or muffin pans.

2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Stir in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Fold in the blueberries. Transfer to the pans.

3. Bake about 50 min. for loaf pans and 10 to 15 min. for muffins (depending on size of muffins). Check for doneness by pressing lightly on top with your finger, bread should spring back up rather than mushing down!

Hint: I'm not big on tons of extra fancy kitchen appliances (for example I have a hand-crank can opener rather than electric) but this mini food chopper really makes it easy to get the zucchini super finely grated, which is what makes the recipe so yummy and kid-friendly!