Description
This moist and delicious blueberry zucchini bread is perfect for breakfast or as a snack. Packed with fresh blueberries and grated zucchini, it’s a wholesome treat that everyone will love.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, thawed)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine the grated zucchini, blueberries, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat together the sugar, eggs, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the zucchini and blueberries gently until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, consider adding a handful of chopped nuts or a sprinkle of sugar on top before baking.
- This bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition
- Calories: 160
- Sugar: 10
- Sodium: 150
- Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: blueberry zucchini bread, zucchini bread recipe, moist zucchini bread, easy blueberry bread, healthy zucchini bread