How to Make Blueberry Zucchini Bread

• Preheat the oven to 350°F and prepare your loaf pans sprayed with a bit of cooking oil.
• Wash and grate the zucchini.
• For small or medium zucchini, I leave the peel on. It adds a little color and you won't notice it in the finished bread. If you're working with a large, overgrown zucchini, peel it and remove the seeds before grating. Large zucchini can have a bitter peel.
  2 Cups Zucchini
• Add the grated zucchini to a large bowl. Add the eggs, granulated sugar, softened butter, and vanilla extract. Stir until well blended.
  2 Large Eggs, 2 Cups Granulated Sugar, 1 Cup Butter, 1 Teaspoon Vanilla Extract
• In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  3 Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1 Teaspoon Baking Powder, 1 Teaspoon Salt, 3 Teaspoons Cinnamon, ¾ Teaspoon Pumpkin Pie Spice
• Add the dry ingredients to the zucchini mixture. Stir just until combined.
• Before adding the fruit to the batter, gently toss the blueberries with 1 tablespoon all-purpose flour. This helps keep the fruit from sinking to the bottom of the bread. Gently fold in the blueberries.
  1 Cup Blueberries, 1 Tablespoon All-Purpose Flour
• Divide the batter between your prepared pans.
• Combine the sugar and cinnamon for the topping and sprinkle it over the batter.
  1 Tablespoon Granulated Sugar, 1 Teaspoon cinnamon
• Bake at 350°F for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 45 minutes.
• Let the bread cool before removing it from the pans.