Blueberry Zucchini Banana Bread
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 cup very ripe banana, mashed
1 cup white sugar
1 cup brown sugar
3 tsp. vanilla extract
2 cups zucchini, grated
2 cups blueberries
Lightly grease the bottom of two 8 x 4-inch bread pans. Preheat oven to 325°F.
Whisk flour, salt, baking powder, soda, and cinnamon together in a bowl.
In a large mixing bowl beat together eggs, vanilla, brown and white sugars, and banana. Add dry mixture, and beat well. Stir in zucchini until well combined. Gently fold in blueberries. Pour batter into prepared pans. Gently drop some extra blueberries on top of the batter, if desired.
Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely.
* Grease only the BOTTOM of your bread pan. This will keep the bread from forming a hard, dry edge (lip) during baking.
* Toss the blueberries in flour before adding to the batter to keep them from sinking.
* Do NOT squeeze or drain the water out of the zucchini. All that water is what gives zucchini bread its wonderful moistness.