Description
This moist and delicious blueberry zucchini bread is a perfect way to use up your summer zucchini. It’s sweet, flavorful, and packed with juicy blueberries.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, if not in season)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, mix the grated zucchini with the fresh blueberries. Set aside.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Gradually stir in the dry ingredients until just combined. Do not overmix.
- Fold in the zucchini and blueberry mixture gently until incorporated.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, try to squeeze out excess moisture from the zucchini before adding it to the batter.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
- Prep Time: 15
- Cook Time: 60
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 30