Zucchini Bread baked with fresh blueberries

Course Bread, Breakfast
Cuisine Baking, Bread
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 loaves


  • 4 cups AP flour
  • 1 cup ww
  • 1 cup cornmeal
  • 1 1/2 tsp kosher salt
  • 2 tablespoons baking powder
  • Scant 2 cups sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon Punjab style garam Marsala
  • 2 cups milk
  • 1 stick unsalted butter melted
  • 1/2 cup aquafaba or 2 eggs
  • 1/4 cup yogurt
  • 2 cups grated and squeezed dry zucchini
  • 2 cups fresh blueberries optional


  1. Pre-heat oven to 350F
  2. Butter two standard (9x5) loaf pans
  3. Throughly whisk together all dry ingredients in a large bowl
  4. Combine all wet ingredients (including zucchini but not the blueberries) in a second large bowl.
  5. Combine wet and dry ingredients and gently fold to combine until there are almost no bits of dry ingredients.
  6. Add the blueberries (you can do like I did and only put blueberries in one loaf) and fold until evenly distributed.
  7. Divide the batter between the two prepared loaf pans and bake on the center rack for about an hour (checking at 50 minutes for doneness) or until the crust is a golden brown and a toothpick inserted into the center of the loaves comes out clean.