Always need to make at least 4!

Blueberry zucchini bread is a delightful fusion of garden freshness and sweet indulgence, a recipe that harks back to the days when nothing went to waste and every garden yield was cherished. This bread is a testament to the resourcefulness of Midwestern cooks who knew how to make the most of summer's bounty. The zucchini keeps the bread moist and dense, while the blueberries add bursts of sweetness, creating a perfect balance. It's a recipe that brings back memories of summer afternoons spent in Grandma's kitchen, where the smell of freshly baked bread mingled with the laughter of family gatherings. This is a bread that speaks of tradition, of using what you have on hand, and of the simple joys of home baking.

This blueberry zucchini bread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For a more traditional approach, enjoy a slice with a pat of butter and a cup of hot tea or coffee. It's also lovely served alongside a fresh fruit salad or a simple green salad for a light lunch. The bread's sweet and savory notes make it versatile enough to be enjoyed at any time of the day.

Servings: 8-10 servings

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini
1 cup fresh blueberries

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Stir the grated zucchini into the wet ingredients.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the blueberries, being careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. If you prefer a bit more spice, increase the cinnamon to 1 1/2 teaspoons or add a pinch of nutmeg. You can also substitute half of the all-purpose flour with whole wheat flour for a heartier texture. For a citrusy note, add the zest of one lemon to the batter. If fresh blueberries are not available, frozen ones can be used; just be sure to toss them in a bit of flour before folding them into the batter to prevent them from sinking.