Quick Zucchini-Carrot-Blueberry Bread

The title says it all. This is a quick bread that tastes wonderful and is easy to make. It only takes a few minutes to prepare with only a few simple ingredients. Most of them are already in everyone’s kitchen. I like this bread because the ingredients are healthy, and they are just some leftovers for some recipes. I add blueberry because it is what I have on hand, but another berry can be used or omitted if it is not available. Enjoy this easy recipe to serve family, guests, or friends. I guarantee they will love it.

Ingredients:

2 cups self-rising flour

1/2 tsp baking soda

1/2 cup sugar

2 total cups shredded zucchini, carrot, and blueberry

2 eggs

1 tsp vanilla

1 tsp ground cinnamon

1/4 tsp pumpkin spice

1 cup coconut or regular milk

1/2 cup vegetable oil or melted cool butter

1 tsp oil to grease the pan

Directions:

Preheat oven to 350°.

Grease a 9” x 5” loaf pan with coconut oil and set aside.

Combine zucchini, carrot and blueberry and set aside.

Whisk flour, cinnamon, pumpkin spice and baking soda in mixing bowl and set aside.

Combine milk, eggs, sugar vanilla in a Vitamix blender container. Blend for 20 seconds.

Pour the egg-milk mixture into the flour.

 Use a spatula to mix well. I use the old technique, which is 50 turns. Add zucchini mixture.

Pour batter onto the prepared pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Let cool for 10 minutes; then slice and serve.