'Dragon Slime' bread

We love this recipe for a few reasons.

It's an easy and surprisingly delicious back-to-school snack (or breakfast).

It helps you incorporate veggies (zucchini), fruit (blueberries) and whole wheat flour into your kid’s diet.

Local and organic blueberries and zucchini are easy to find in Minnesota this time of year.

And the batter looks a bit like dragon slime because of the shredded green zucchini.

Blueberry zucchini bread (Dragon slime bread) 

  • 1 1/2 cups white flour
  • 1 1/2 cups whole wheat flour 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 eggs
  • 2 cups white sugar 
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 2 cups grated zucchini (or any other summer squash)
  • 1 1/4 cups blueberries (fresh or frozen)


  • Preheat the oven to 350 degrees. You will need two loaf pans. Because of all the oil in this recipe, there’s no need to grease them. We used a single Bundt pan (greased with olive oil) for a little made-in- Minnesota touch.
  • Whisk together the flours, baking powder, baking soda, salt and cinnamon.
  • Beat the eggs with an electric mixer in a second, larger bowl until the mixture is a pale yellow.
  • Add the sugar and beat until well combined.
  • Mix in the vegetable oil, vanilla extract and orange zest, beating until well combined.
  • Stir in the zucchini and mix thoroughly.
  • Add half of the flour mixture to the wet mixture and beat until combined. Then add the second half, beating again.
  • Fold the blueberries into the batter using a spoon or rubber spatula.
  • Pour the batter into loaf pans (or a Bundt pan). (It will look like dragon slime. Yum!)
  • Bake for 50 to 60 minutes. Start checking the bread after 45 minutes. When it’s done, the bread will be medium brown. When you test the bread with a toothpick or sharp knife, the toothpick or knife will come out clean with no wet batter sticking to it.
  • Let the bread cool for about 10 minutes and transfer it to a wire rack.
  • Slice the bread while it’s still warm, if desired, and serve.

Source: See grist.org/article/zucchini_bread for the full blog post about this recipe.