Blueberry Almond Zucchini Bread
Easy quick bread recipe using grated zucchini, juicy blueberries, hints of cinnamon and toasted almonds
- 3 1/4 cup all purpose flour
- 3 cups sugar
- 2 cups zucchini grated
- 2 cups blueberries
- 1 cup slivered almonds
- 4 eggs
- 1 cup vegetable oil
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 tsp salt
- 1 tsp lemon juice
- 1/3 cup water
Preheat oven to 350 degrees. Coat two loaf pans with nonstick cooking spray or line with parchment paper.
Using a cheese grater, grate the zucchini into a medium-sized bowl. Discard any seeds.
To the zucchini, add the eggs, vegetable oil, water and lemon juice. Whisk until combined.
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
Add the zucchini mixture to the flour mixture. Stir well to combine. Fold in the blueberries.
Divide batter evenly between the two loaf pans. Sprinkle the slivered almonds evenly over both loaves. Bake for 1 hour, until a toothpick inserted in the center comes out clean.
Allow to cool in the pan completely before turning out onto a cooling rack.