Blueberry Zucchini Bread
A moist and flavorful bread combining sweet blueberries and fresh zucchini, perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 1 ½ cups Shredded zucchini Grate and squeeze out excess moisture
- 1 cup Fresh blueberries Lightly coated in flour
- 2 cups All-purpose flour Can substitute with whole wheat flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Ground cinnamon Adds warmth and flavor
- ½ teaspoon Salt Enhances sweetness
- 2 Large eggs Room temperature
- ¾ cup Granulated sugar Adjust for sweetness preference
- ½ cup Neutral oil (canola or avocado) Makes the bread moist
- 1 teaspoon Vanilla extract Enhances overall taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan.
- Grate zucchini and gently squeeze out excess moisture using paper towels.
Mixing
- In a large bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, sugar, oil, and vanilla until well combined.
- Add shredded zucchini to the wet mixture and stir to combine.
- Gradually fold the dry mixture into the wet, stirring until just combined.
- Lightly coat blueberries in flour and gently fold into the batter.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 50–60 minutes or until a toothpick comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure your zucchini is well-drained to prevent the bread from becoming soggy. Use flour on blueberries to keep them suspended in the batter while baking. Let the bread cool completely before slicing to maintain its structure. Wrap the cooled bread tightly for storage.