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Blueberry Zucchini Bread

A moist and delightful loaf combining sweet blueberries and zucchini, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Small zuchinis are sweeter and less watery.
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs Can substitute with flaxseed meal or applesauce for vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can use almond flour for gluten-free option.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Folding Ingredients
  • 1 cup fresh blueberries Fresh blueberries are recommended for best flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a mixing bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store at room temperature for about 3 days, in the fridge for up to a week, or freeze for up to 3 months. For serving, slice warm with butter or cream cheese.