Description
This Blueberry Zucchini Bread is a delightful combination of moist zucchini, juicy blueberries, and warm spices. Perfect for breakfast or as a snack, this bread is easy to make and bursting with flavor.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups shredded zucchini (excess moisture squeezed out)
- 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, whisk eggs, oil, sugars, and vanilla. Stir in zucchini.
- Combine and bake: Gradually mix dry ingredients into wet, then fold in blueberries. Bake for 50–60 minutes.
- Cool and serve: Cool in the pan before transferring to a wire rack.
Notes
- Toss blueberries in flour to prevent sinking.
- Try whole wheat flour for added fiber.
- Add nuts like walnuts or pecans for extra texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
