Zucchini Blueberry Bread

This is me saying "kids -- eat your zucchini!!!" And somehow, when you add flour and eggs and sugar and oil to the zucchini the kids response is "sure mom!!" Not sure how that works. #ohyesiam #worksformetoo

I'm still fine-tuning this recipe, if you want the whole truth. The whole wheat pastry flour doesn't have quite enough gluten in it...the bread can be on the wet side of things. But with straight whole wheat flour, it's pretty dry and heavy. And I'm curious what chia seed would do in this bread. Anyway, stay tuned.

Zucchini Blueberry Bread
inspired by Parents Magazine
1 cup all-purpose flour
1 cup whole-wheat pastry flour
3/4 cup packed light-brown sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
3 eggs
3/4 cup canola oil
1 tsp vanilla extract
2 cups shredded zucchini {about two medium}
1 cup blueberries

Preheat oven to 350 degrees. Lightly coat the bottom of one 9-inch loaf pan with cooking spray and set aside.

In a large bowl, combine flours, sugars, baking soda, baking powder, cinnamon and salt. In another bowl, mix eggs, oil and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.

Spoon batter into prepared pans. Bake for one hour or until a toothpick inserted in the center comes out clean. Cool in pan for ten minutes before removing. Enjoy!