Beginner Cook - Medium Cooking Time - Baked Goods - Desert - Vegetarian
Blueberry season is here and in our house that means Blueberry Zucchini Bread! A friend shared this recipe several years ago and I felt compelled to write about it as no one I speak with seems to have heard of combining blueberries and zucchini in a quick bread. Sure, many have tried Zucchini bread but the addition of blueberries is less common, which is unfortunate because it's fantastic! Everyone who tastes it raves about it. While this recipe doesn't come from my Greek repertoire, I used olive oil instead of canola oil and honey instead of sugar, giving it a more mediterranean feel and healthier composition. The blueberry flavor combined with the texture from the zucchini makes this quick bread a winner.
Ingredients (yields 24 muffins or two large loaves)
Time - 1 hour and 5 minutes