Blueberry Zucchini Bread

3 eggs, lightly beaten

1 cup (250ml) vegetable oil

1 ½ cups (330g) coconut sugar

2 cups (270g) shredded zucchini

3 cups (450g) spelt flour

1 teaspoon salt

1 teaspoon baking powder

¼ teaspoon baking soda

1 tablespoon ground cinnamon

2 cups (310g) fresh blueberries

Preheat oven to 175°C.

Lightly grease 8cm x 21.5 cm loaf pan

In a large bowl, beat together the eggs, oil, vanilla, and coconut sugar.

Stir in the zucchini followed by spelt flour, salt, baking powder, baking soda, and ground cinnamon. Gently fold in the blueberries and transfer to the prepared loaf pan.

Bake for 1 hour and 10 minutes, or until skewer inserted in the centre of a loaf comes out clean.

Cool 20 minutes in pan before turning out onto wire rack to cool completely before slicing and serving.

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Blueberry Zucchini Bread