Classic Blueberry Zucchini Bread
A moist and flavorful loaf combining sweet blueberries and tender zucchini, perfect for breakfast or snack.
- 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, squeezed dry
- 1 cup fresh or frozen blueberries
- 1.5 cups all-purpose flour
- 1 cup granulated sugar (or brown sugar)
- 0.5 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (optional)
- 1 teaspoon ground cinnamon (optional)
Instructions
- Prepare your ingredients by grating the zucchini and squeezing it dry.
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl: flour, baking soda, baking powder, salt, and cinnamon.
- Combine the wet ingredients in another bowl: eggs, sugar, oil, and vanilla.
- Bring the wet mixture to the dry and mix gently to combine.
- Add in the zucchini and blueberries, folding them in gently.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool the bread in the pan for 10 minutes before transferring it to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Can freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://recypez.com/classic-blueberry-zucchini-bread/