Blueberry Zucchini Bread
A delightful blend of sweet and savory Blueberry Zucchini Bread that incorporates fresh blueberries and grated zucchini for a moist, flavorful treat.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
- In a large bowl, whisk together oil, eggs, and vanilla extract; then add grated zucchini and blueberries.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Grease a loaf pan or line it with parchment paper.
- Pour the batter into the prepared pan and bake for 55-65 minutes.
- Let cool for 10 minutes in the pan before transferring to a wire rack.
- Slice and enjoy warm, optionally with cream cheese.
Notes
Try adding nuts or chocolate chips for variation. Store leftover bread wrapped tightly at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg
Keywords: blueberry bread, zucchini bread, healthy dessert, brunch recipe, baking