Blueberry Zucchini Bread

• 3/4 cups All-purporse Flour
• 3/4 cups Whole Wheat Flour
• 1/2 teaspoons Salt
• 1/8 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1-1/2 teaspoon Ground Cinnamon
• 2 whole Eggs
• 1/2 cups Vegetable Oil
• 2 teaspoons Vanilla Extract
• 1/2 cups Sugar
• 1/2 cups Light Brown Sugar
• 1-1/4 cup Shredded Zucchini
• 1 cup Blueberries (fresh Or Frozen, Thawed, And Rinsed)
• 2 Tablespoons Cinnamon Sugar (optional)

1. Preheat oven to 350u0b0F. Spray 9x5 bread pan with baking spray.
2. In a medium bowl, whisk together the flours, salt, baking soda, baking powder, and cinnamon.
3. In large bowl, beat together the eggs, oil, vanilla, and sugars with a whisk. Fold in the grated zucchini. Mix in the flour mixture with a wooden spoon. Gently fold in the blueberries.
4. Pour into the loaf pan. Sprinkle the top with cinnamon sugar mixture, if desired.
5. Bake 50-55 minutes, or until a knife comes out clean. After cooling for 20 minutes in the pan, turn out from the pan and cool completely on a wire rack.

allpurporse, whole wheat flour, salt, baking soda, baking powder, ground cinnamon, eggs, vegetable oil, vanilla, sugar, light brown sugar, zucchini, blueberries, cinnamon sugar

Taken from tastykitchen.com/recipes/breads/blueberry-zucchini-bread-2/ (may not work)