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Blueberry Zucchini Bread Recipe

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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.

Notes

  • Zucchini: Use fresh zucchini, not pre-shredded, for the best texture and moisture.
  • Storage: Store the cooled bread at room temperature, wrapped tightly in plastic wrap. It can also be refrigerated for a few extra days or frozen for up to three months.
  • Freezing: To freeze, wrap the cooled loaf in plastic wrap and foil and store it in the freezer for up to three months. Let it thaw before serving.

Nutrition

Find it online: https://deliceflash.com/blueberry-zucchini-bread-recipe/