This recipe was a hit in my house. We all gobbled it up. The lemon zest adds a delicious compliment to the blueberries and cinnamon. I reduced the sugar from the orginal recipe as the blueberries add their own sweetness and it turned out plenty sweet.
Blueberry Zucchini Bread
adapted from The Complete Kitchen Garden by Ellen Ecker Ogden
Makes 2 loaves
3 cups white whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt
1 cup sugar
1 1/2 sticks unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
2 cups grated zucchini (about 3 medium zucchini)
1 Tablespoon lemon zest
1 pint fresh blueberries
Preheat oven to 350F. Position rack in the center of the oven. Lightly butter and flour two 8x4 loaf pans, shaking out the excess flour.
In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt.
In another bowl, beat the sugar and butter on high speed until smooth. Add the eggs, one at a time, beating well after each addition. Reduce speed to low and beat in the vanilla and yogurt. Gradually add the flour mixture until combined.
With a wooden spoon, fold in the zucchini, lemon zest and blueberries and stir gently until ingredients are just blended. Pour into the floured pan and tap on the counter to even the batter. Bake until toothpick inserted in the center of the loaf comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes.