Best zucchini bread. Super moist and delicious.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
Divide batter among prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.
Per Serving: 328 calories; protein 3.9g; carbohydrates 38.7g; fat 18.2g; cholesterol 27.9mg; sodium 192.6mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.