Blueberry Zucchini Bread
A delightful quick bread that combines fresh blueberries with moist grated zucchini, perfect for breakfast or as a snack.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium zucchini, grated and squeezed dry
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda (optional)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a loaf pan.
- In a large bowl, toss grated zucchini and blueberries to combine.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda (if using), salt, and cinnamon.
- In another bowl, whisk eggs, vegetable oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined; fold in zucchini and blueberries (and nuts if using).
- Pour batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve, optionally with butter.
Notes
Squeeze out excess moisture from the zucchini to prevent a soggy bread. Fresh blueberries are recommended for the best flavor, but frozen can be used in a pinch.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg