Fustini's Oils and Vinegars
Blueberry Zucchini Bread

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Blueberry Zucchini Bread


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Blueberry Zucchini Bread

Submitted by Laurie Tacchella, Holland, MI

Prep Time10 min Cook Time60 min Total Time70 min


  • 4 eggs
  • 1 3/4 cups brown cane sugar
  • 3/4 cup Fustini's Medium SELECT olive oil
  • 1/2 cup flax seed meal
  • 1/4 cup Fustini's walnut oil
  • 2 1/2 teaspoon vanilla
  • 2 teaspoons lemon zest
  • 2 1/2 cups zucchini, grated
  • 1 cup blueberries
  • 3 cups white whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon cinnamon
  • 1 cup walnuts


Substitution ideas: Meyer Lemon, or Basil Olive Oil


Step 1. 

Heat the oven to 350 degrees. Line two 8 1/2-by-4 1/2-inch metal loaf pan with parchment paper. Lightly oil sides of pan. 

Step 2. 

Mix the eggs, brown sugar, olive oil, flax seed meal, walnut oil, vanilla, and lemon zest together. Sift in the flour, baking powder, baking soda, and salt into the wet ingredients and mix. Add the nutmeg, cinnamon, walnuts and mix. Mix in the zucchini. Fold in the blueberries by hand.

Bake for 1 hour or until the loaves crack on top and a toothpick comes out clean. Makes 2 loaves.

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