Blueberry and Zucchini Bread

A family favourite that freezes well.

4 eggs
2 cups sugar
1 cup Canola or olive oil
3½ cups all-purpose flour, unbleached and unsifted
1 tsp. sea salt
1½ tsp. baking soda
4 tsp. baking powder
1 lemon, freshly juiced and zested
2 cups zucchini, grated unpared, slightly drained
1-1¼ cups wild blueberries

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Beat the eggs, add the sugar and beat until well mixed. Add oil and beat, add lemon juice, freshly squeezed, zucchini and lemon zest. Mix well.

Mix the flour, sea salt, soda, baking powder together and add to the zucchini mixture. Mix well. Add the blueberries. Pour into 2 greased and floured 5x9” loaf pans.

Bake for approximately 55 minutes. Remove and cool 10 minutes.

Variations: I often add chopped pecans to the above. Or I'll use dried cranberries in place of the blueberries and orange juice and zest in place of the lemon and sometimes I'll add walnuts to that. You can also omit the lemon juice, freshly squeezed and zest and nuts and blueberries and in place add cinnamon, cloves, nutmeg, allspice and at least a cup of chocolate chips and it comes out just grand.