Description
Blueberry Zucchini Bread is a delightful fusion of sweet blueberries and moist zucchini, creating a tender loaf that’s perfect for breakfast or an afternoon snack. This quick and easy recipe captures the essence of summer with its vibrant flavors and inviting aroma. Enjoy each slice warm or toasted, combining comfort with nutrition in every bite.
Ingredients
Scale
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat eggs, then mix in grated zucchini, sugar, oil, and vanilla until combined.
- Gradually fold dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Gently fold in blueberries without crushing them.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
- Let cool for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 165
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For added texture, consider mixing in chopped nuts or swapping blueberries for cranberries. - Squeeze excess moisture from the zucchini before adding it to the batter for optimum consistency.