Set your oven to 350 degrees and lightly grease 4 mini loaf pans. Then in a large mixing bowl, whisk together the following ingredients:3 cups whole wheat flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
Set aside once blended and grab a second, smaller bowl and whisk together the following ingredients:3 whole eggs (You may replace one or two whole eggs with 2 egg whites per each whole egg, to reduce the fat content).
3/4 cup coconut oil (If desired, you may use any neutral oil here).
2 teaspoons vanilla
1 1/4 cup sugar (I personally use coconut or turbinado sugar and reduce the amount used to 3/4 cup).
Once blended, stir into the flour mixture until well blended. Then, gently fold in:2 cups shredded zucchini (2 medium zucchini will yield enough needed).
1 cup fresh blueberries (Avoid using frozen because that contributors too much moisture and causes a “wet” bread). Pour batter into the prepared baking dishes and bake for 60 minutes or until a knife, when inserted, comes out clean. Cool in pans for 10 minutes, then remove and cool completely on a baking rack. Looking for a gluten-free recipe? Simply use this one here, and replace the flour with a gluten-free flour or a combination of almond and garbanzo flours. Just remember that the taste and texture will be a bit different. Now remember, although this zucchini bread is a home-baked treat, minus the additives, preservatives and other garbage in processed foods, it is to be enjoyed occasionally, so we can maintain our fit physiques we work so hard on.