3 cups sifted flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp salt
¼ tsp baking powder
2 cups sugar
¼ c Flying Olive's Toasted Walnut Oil
¾ c Flying Olive's Lemon Extra Virgin Olive Oil
1 Tbsp vanilla
2 cups grated zucchini with skin
½ c chopped walnuts
1 tsp flour
1 c blueberries, washed and picked over
Preheat oven to 350 F.
Sift together flour, cinnamon, baking soda, salt, and baking powder
Beat eggs well. Gradually add sugar and oil, continue to beat until well mixed. Gradually add Flying Olive Oils, and continue to beat until well combined. Add vanilla and dry ingredients and blend well.
Stir in zucchini and blueberries. Combine walnuts with 1 tsp of flour and stir them into the batter.
Pour batter into two 8 ½ "loaf pans lined with parchment paper (or grease them well). Bake for 1 hour or until toothpick or skewer comes out clean. Cool for at least 10 minutes before removing from pans. Cool on rack.
Submitted by Barb L.