Blueberry Zucchini Bread
A deliciously sweet bread combining fresh blueberries and moist zucchini, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/4 cup brown sugar
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Combine the grated zucchini, sugars, oil, eggs, and vanilla extract in a large bowl.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the fresh blueberries gently.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Store in an airtight container at room temperature for about 3 days. For longer storage, freeze portions wrapped in plastic wrap and aluminum foil for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg