Description
This Blueberry Zucchini Bread is a delightful and moist quick bread that combines the mild flavor of zucchini with the sweetness of fresh blueberries. It’s easy to make in one bowl, making cleanup a breeze, and it’s perfect for breakfast, a snack, or even dessert.
Ingredients
Scale
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (approximately 152g) shredded zucchini (fresh, not pre-shredded)
- 1 cup (136g) fresh blueberries (or thawed and drained frozen blueberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Stir until the mixture is smooth.
- Add Dry Ingredients: Mix in the cinnamon, baking soda, baking powder, and salt. Gradually add the flour, stirring until just combined. The batter will be thick at this stage.
- Incorporate Zucchini and Blueberries: Stir in the shredded zucchini until the batter becomes looser and more pourable. Gently fold in the blueberries, being careful not to crush them.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle a few extra blueberries on top for a pretty presentation.
- Bake: Bake for 50-65 minutes, depending on the size of your pan. A toothpick inserted into the center should come out clean when the bread is done.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Store: Store the cooled bread at room temperature, wrapped tightly in plastic wrap. It can also be stored in the refrigerator for a few extra days or frozen for up to three months.
Notes
- For best results, use fresh zucchini and blueberries.
- Adjust the baking time based on your oven and pan size.
- Prep Time: 50 minutes
- Cook Time: 50-65 minutes
- Category: Baking, Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg