Description
This moist and delicious blueberry zucchini bread is a perfect way to use up summer zucchini. It’s bursting with fresh blueberries and has a hint of cinnamon for added flavor.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, if preferred)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 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 nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the blueberries 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.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a sweeter bread, feel free to add more sugar to taste.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: blueberry zucchini bread, zucchini bread recipe, easy blueberry bread, homemade zucchini bread, summer baking, healthy zucchini bread