Blueberry Zucchini Bread

One of my favorite breads to make during the summer is zucchini bread with all the bountiful zucchini at the farmers market during the summer. The blueberries I had gotten from berry picking up in the Keweenaw Peninsula. There are tons of wild berries growing up there, raspberries, blueberries and even thimbleberries. So we brought back blueberries and lots of thimbleberry jams!

Ingredients

• 1 ½ cup all-purpose flour
• 1 tsp. ground cinnamon
• ½ tsp. baking soda
• ½ tsp. salt
• ¼ tsp. baking powder
• ¼ tsp. ground nutmeg
• 1 egg, beaten
• ½ cup sugar
• 1 cup zucchini, shredded
• ¼ cup coconut oil, melted
• 1 cup fresh blueberries

Directions

Preheat oven to 350 degrees F. Grease the bottom and sides of 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of the flour mixture set aside.

In another medium bowl combine egg, sugar, shredded zucchini, and oil. (Squeeze the access water out of the zucchini using dish cloth or paper towel.) Add zucchini mixture all at once to flour mixture. Stir just until moistened, batter should be lumpy. Gently fold in the blueberries until combined. Spoon batter into prepared loaf pan.

Bake for about 50-55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan or on wire rack for about 10 minutes. Slice and serve with jam or butter!