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1 hr 15 mins
This is my lightened version of Zucchini Bread with Blueberries. I made it multiple times this summer and it always turned out great - very flavorful & moist. I did find that if you use frozen blueberries, do not thaw them or your batter will turn blue/green! If using frozen, you will need to bake it a little longer as your batter is going into the oven colder. Also, if you don't have zucchini, yellow summer squash makes an excellent substitute!
Units: US | Metric
Serving Size: 1 (97 g)
Servings Per Recipe: 20